SCHOOL CAFETERIA POPEYE SALAD
USDA school lunch recipe, 1971.
6 pounds lettuce, coarsely chopped
4 pounds spinach, coarsely chopped
1 pound green onions, sliced
3 pounds tomatoes, diced
3 pounds cucumbers, sliced
2 pounds radishes, sliced
3 pounds carrots, shredded
FOR THE DRESSING:
2 cups oil
2 cups sugar
2 tbsp salt
2 cups vinegar
1 tsp celery seed
1 tsp pepper
Toss salad ingredients lightly together.
Mix dressing ingredients together and add to salad just before serving.
Makes 125 (1/2 cup) portions.
Source: Fredericksburg, VA - Free Lance Star newspaper, Oct 17, 1973
USDA school lunch recipe, 1971.
6 pounds lettuce, coarsely chopped
4 pounds spinach, coarsely chopped
1 pound green onions, sliced
3 pounds tomatoes, diced
3 pounds cucumbers, sliced
2 pounds radishes, sliced
3 pounds carrots, shredded
FOR THE DRESSING:
2 cups oil
2 cups sugar
2 tbsp salt
2 cups vinegar
1 tsp celery seed
1 tsp pepper
Toss salad ingredients lightly together.
Mix dressing ingredients together and add to salad just before serving.
Makes 125 (1/2 cup) portions.
Source: Fredericksburg, VA - Free Lance Star newspaper, Oct 17, 1973
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