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

2. Drain Beans, Carrots, And Peas Thoroughly. Cut Carrots Into 1/2 Inch Pieces.

3. Combine Beans, Carrots, And Peas With Celery, Onions, And Salt; Toss Lightly.

4. Add French Dressing To Vegetable Mixture; Toss Lightly.

5. Cover; Refrigerate Until Ready To Serve.

**All Notes Are Per 100 Portions.

Celery.

1 Lb 2 Oz Dry Onions A.P. Will Yield 1 Lb Finely Chopped Onions.

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

3. In Step 4, 1/4 Recipe French Dressing (Recipe No. M-58) May Be Used.