1. Trim, Wash, And Prepare Salad Vegetables As Directed On Recipe No. MG0100.

2. Combine Vegetables; Toss Lightly.

3. Combine Cottage Cheese, Salt, And Salad Dressing; Add Vegetables To Cottage Cheese; Mix Well.

4. Place 1 Lettuce Leaf On Each Serving Dish; Add Salad Mixure. Cover; Refrigerate Until Ready To Serve.

**All Notes Are Per 100 Portions.

Diced,

Unpared Cucumbers.

1 Lb 1 Oz Fresh Radishes A.P. Will Yield 1 Lb Chopped Radishes.

10 Oz Fresh Green Onions A.P. Will Yield 8 Oz Finely Chopped Green Onions.

2 Lb 1 Oz Fresh Celery A.P. Will Yield 1 Lb 8 Oz Dice Celery.

1 Lb 4 Oz Fresh Sweet Peppers A.P. Will Yield 1 Lb Finely Chopped Peppers.

4 Lb 5 Oz Fresh Lettuce A.P. Will Yield 4 Lb Trimmed Lettuce.

2. In Step 2, 1 Oz (1/3 Cup) Dehydrated Onions And 2 1/2 Oz (2 Cups) Dehydrated Green Peppers May Be Used. See Recipe No. A-11.

3. In Step 3, 1 2/3 No. 10 Cn Canned Dehydrated Cottage Cheese May B Be Used. Rehydrate According To Instructions On Container.