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Add a photoRaciónes: 12
Ingredientes
- 1 c. BACON,SLICED FZ
- 15 lb TOMATOES FRESH
- 1 lb ONIONS DRY
- 2 Tbsp. PEPPER BLACK 1 LB CN
- 2 lb SALAD DRESSING #2 1/2
- 1 ounce SALT TABLE 5LB
Direcciones
- 1. TRIM, WASH, AND PREPARE SALAD VEGETABLE VEGETABLE AS DIRECTED ON RECIPE M-G-1.
- 2. CUT TOMATOES INTO 1/2 INCH CUBES.
- 3. Add in Minced ONIONS, PARSLEY, SALT, AND PEPPER. TOSS LIGHTLY.
- COVER; Chill Till READY TO SERVE.
- 4. COMBINE SALAD DRESSING AND CREAM. RESERVE FOR USE IN STEP 6.
- 5. COOK BACON Till CRISP; DRAIN. RESERVE FOR USE IN STEP 7.
- 6. JUST BEFORE SERVING Add in DRESSING TO TOMATO Mix; TOSS GENTLY.
- 7. SPRINKLE BACON ON TOP AND SERVE.
- NOTE:
- 1. IN STEP 1: 15 LB 5 Ounce FRESH TOMATOES A.P. WILL YIELD 15 LB TOMATO CUBES; 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS; 4 1/4 Ounce FRESH PARSLEY A.P. WILL YIELD 4 Ounce Minced PARSLEY.
- NOTE:
- 2. IN STEP 3, 2 Ounce (2/3 C.) DEHYDRATED ONIONS AND 1/2 C. DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A01100. Recipe Number:
- SERVING SIZE: 1/3 C. (3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 648g | |
| Recipe makes 12 servings | |
| Calories 468 | |
| Calories from Fat 264 | 56% |
| Total Fat 29.77g | 37% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.13g | |
| Cholesterol 13mg | 4% |
| Sodium 1858mg | 77% |
| Potassium 1458mg | 42% |
| Total Carbs 48.34g | 13% |
| Dietary Fiber 7.6g | 25% |
| Sugars 28.38g | 19% |
| Protein 7.84g | 13% |
