Tossed Salad #2

15 min

Prep Time

0 min

Cook Time

15 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

9 1/2

oz

Lettuce, iceberg, fresh, shredded

3 1/4

oz

Carrots, fresh, grated

1 1/2

oz

Cabbage, red, fresh, shredded

1 1/4

oz

Celery, fresh, diced

3/8

oz

Bell pepper, green, fresh, chopped

Nutrition Info

45.00 g / 1.61 oz per serving.

Recipe Label

Instructions

**Shredded or chopped lettuce = 6-8 cups per pound
**Shredded cabbage = 4 cups per pound, slightly packed
**Shredded carrots = 4 cups per pound
1. Wash greens thoroughly - drain & tear into bite-sized pieces.
2. Wash & prepare carrots, cabbage, celery, & bell pepper.
3. Add carrots, cabbage, celery, & bell pepper to greens - toss lightly.
4. Portion 1 cup into salad bowls or plates.
5. Serve with 1 tbsp salad dressing.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
- Wash raw fruits and vegetables before using them in food preparation.
Holding :
- Hold for cold service at an internal temperature of 41 F or lower.