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

2. Preare 1/2 Recipe For French Dressing (Recipe No. MO5800).

3. Drain Beans; Rinse Well; Drain.

4. Combine Beans And French Dressing.

5. Cover; Refrigerate At Least 6 Hours. Keep Refrigerated Until Ready To Serve.

6. Just Before Serving Add Cabbage, Tomatoes, And Cucumbers; Mix Lighlty.

**All Notes Are Per 100 Portions.

Cabbage.

6 Lb 2 Oz Fresh Tomatoes A.P. Will Yield 6 Lb Diced Tomatoes.

4 Lb 2 Oz Fresh Cucumbers A.P. Will Yield 3 Lb 8 Oz Pared, Sliced Cucumbers.

2. In Step 2, 7 Lb (7-N0. 303 Cn) Canned Kidney Beans May Be Used.