Recipe#881

Servings: YIELD: 100 Portions
Portions: 1/3 Cup
Pan Size:
Temperature:

INGREDIENTS

30 each (15 lb) tomatoes, fresh, ripe, washed
3 cups (1 lb) onions, sweet, Spanish, chopped
2 cups (4 oz) parsley, chopped
3 tbsp. (2 oz) salt
2 tsp. pepper, black
1 qt. (2 lb) salad dressing
1 cup (8 oz) cream, table, homogenized or sterilized
1 cup (3 oz) bacon, cooked, crisp, chopped

INSTRUCTIONS

Core tomatoes and cut into 1/2-inch cubes; place in serving pan. Add chopped onions, parsley, salt, and pepper. Toss lightly. Combine salad dressing and cream. Reserve; sat aside. Just before serving add dressing to tomato mixture and toss gently. Sprinkle bacon over top and serve.

NOTE: 12 oz raw bacon will yield 3 oz cooked bacon.