Tossed Salad

Makes: 100 servings
Need: very large mixing bowl, smaller serving bowl
Prep time: 2-3 hours

Wash all vegetables and chop into bite size pieces. (For ease of tossing and transporting, use 30 gallon plastic food storage bags, but be sure to double them to be on the safe side.) Use additional vegetables which might be on hand, such as broccoli, cauliflower, onions, zucchini, beets, mushrooms, spinach, sprouts, apples, raisins, sunflower seeds, cooked whole beans (such as chick peas, kidney beans, green peas), etc. Hint: Use a smaller salad bowl for serving and only dress the salad in that bowl. Keep the rest on ice or refrigerated. Salad will keep overnight if undressed.

Carrot Raisin Salad

Makes: 100 servings
Need: large mixing bowl
Prep time: 15 minutes

Grate carrots. In a large mixing bowl, mix all ingredients. Serve cold. Note: Nayonaise is a brand name of non-dairy mayonnaise made by Nasoya. It is an excellent substitute. However, you can also make you own substitute by blending 10 lbs of tofu with 1/2 cup each of oil, lemon juice or vinegar, and honey, and 2 tsp of salt and garlic powder.


Makes: 100 servings
Need: vary large mixing bowl
Prep time: 1 hour

Shred cabbage and grate carrots. Mix all ingredients in a very large mixing bowl and serve immediately. Serve cold. (See above note about "Nayonaise".)