*combination vegetable salad
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Ingredients Amount Weight Caloeres Unit Cost Total Cost
Peas 2 qt.
Cooked beets, diced or cooked carrots, diced 2qt.
Celery, cut fine 2 qt.
French dressing 1 qt.
Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.
Number of servings 64
Amount in one serving 2 tbsp. of each vegetable
Calories in one serving
Cost of one serving
*POTATO SALAD
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Ingredients Amount Weight Calories Unit Cost Total Cost
Boiled potatoes 10 qt.
Celery 2 qt.
Salt ¼ c.
Paprika 1 tsp.
French dressing 1 qt.
Chopped parsley 1 c.
Pimentos, 15 oz. can 1
Onions ¼ c.
Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.
Number of servings 120
Amount in one serving ½ c.
Calories in one serving
Cost of one serving
