Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.
Number of servings 108
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
CARROT AND RAISIN SALAD
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Carrots | 4 lb. | ||||
| Raisins | 2½ qt. | ||||
| Salad dressing, mayonnaise | 1 qt. |
Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce.
Number of servings 54
Amount of one serving ⅓ c.
Calories in one serving______
Cost of one serving______
[**]COMBINATION VEGETABLE SALAD
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Peas | 2 qt. | ||||
| Cooked beets, diced or cooked carrots, diced | 2 qt. | ||||
| 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______