PDF-Salads and Salad Dressings

E06 Vegetable See Marketing Guide Marketing Guide for Selected Items 50 Servings 100 Servings Cabbage4 lb 4 oz8 lb 8 oz Carrots8 oz1 lb Green peppers4 oz8 oz Ingredients Measure MeasureDirections. SALADS , , AND RELISHES No. M 004 00 FRIJOLE SALAD 30 mg 3/4 Cup Portion Ingredient BEANS,KIDNEY,DARK RED,CANNED,DRAINED SALAD DRESSING,FRENCH,PREPARED,L/C Issue Measure Weight 4-2/3 lbs 4-5/8 lbs SALADS , , AND RELISHES No. M 052 00 GUACAMOLE 4 mg 101 mg 2 m Ingredient AVOCADO,FRESH,PUREED ONIONS,FRESH,GRATED GARLIC POWDER CHILI POWDER,DARK,GROUND SALT P 1 tbsp 1/8 tsp 2 cup Weight 6 SALADS , , AND RELISHES No. M 025 02 JELLIED PEAR SALAD 20 mg 46 mg 0 mg 0 g 2 g DESSERT POWDER,GELATIN,LIME WATER,BOILING RESERVED LIQUID LETTUCE,LEAF,FRESH,HEAD Method Drain pears; reserve j SALADS , , AND RELISHES No. M 025 05 JELLIED BANANA SALAD 16 mg 44 mg 0 mg DESSERT POWDER,GELATIN,ORANGE WATER,BOILING WATER,COLD BANANA,FRESH,CHOPPED LETTUCE,LEAF,FR 8-1/3 lbs 7-1/4 lbs 4 lbs E-21 Salads and Salad Dressings *See Marketing Guide. Marketing Guide for Selected Items 50 Servings 100 Servings Green peppers15 oz1 lb 14 oz Red peppers15 oz1 lb 14 oz Mature onions5 oz10 oz SALADS , , AND RELISHES No. M 061 00 TANGY SALAD DRESSING 2 mg 167 mg 0 mg 4 g 0 g 2 g 41 cal PEPPER,BLACK,GROUND WORCESTERSHIRE SAUCE VINEGAR,DISTILLED SUGAR,GRANULATED OIL,SALAD PARSLEY,F Salads on the menu. Appetizer Salads. Good lead in for more substantial foods. Easy way to keep diners satisfied while main course is being prepared. Main Course Salad. Gaining in popularity . Cooked chicken or seafood, for example, is added to greens for a lighter entrée.. SALADS , , AND RELISHES No. M 008 01 MEXICAN COLE SLAW 23 mg 268 mg 6 mg 9 g 1 g SALAD DRESSING,MAYONNAISE TYPE SALT SUGAR,GRANULATED CELERY,FRESH,CHOPPED TOMATOES,FRESH 2 qts 2 tbsp 1-1/2 cup SALADS , , AND RELISHES No. M 036 02 JELLIED SPRING SALAD 16 mg 47 mg 0 mg 0 g 2 g 16 g 70 cal WATER,COLD VINEGAR,DISTILLED CUCUMBER,FRESH,CHOPPED ONIONS,GREEN,FRESH,CHOPPED PIMIENTO,CANNED,D No. M 034 00 SALADS , , AND RELISHES MACARONI SALAD 14 mg 217 mg 26 mg 6 g 3 g 20 g 141 cal Calcium Sodium ONIONS,FRESH,CHOPPED PICKLE RELISH,SWEET SALAD DRESSING,MAYONNAISE TYPE PIMIENTO,CA SALADS , , AND RELISHES No. M 070 00 ZESTY ROTINI PASTA SALAD 37 mg 382 mg 1 mg 2 g 4 g 18 g 106 cal Calcium Sodium Cholesterol Fat Protein C PAPRIKA,GROUND TOMATOES,FRESH,CHOPPED CUCUMBER,F E-04 Salads and Salad Dressings *See Marketing Guide. SERVING: You need:. Notebook. Pen or Pencil. We are going to:. Continue talking about salad. Watch Good Eats – Salad Daze. Prep for lab on Monday. 6. Types of Salad. Common Types. Vegetable Salads. Fruit Salads. Salads. Is a . . of raw or cooked ingredient, served cold or warm and . coated . with a salad . dressing. . Types of Salads. Appetizer- . an attractively arranged salad served before the main course is designed to whet the appetite .