Salads
Tossed Salad
Makes: 100
servings
Need: very large mixing bowl, smaller serving bowl
Prep time: 2-3 hours
- 8 heads lettuce, torn
- 10 lbs carrots, chopped
- 3 heads celery, chopped
- 5-10 lbs tomatoes, chopped
- 2 heads red cabbage, shredded
- 5 lbs green pepper, chopped
- 5 lbs cucumbers, sliced
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
- 25 lbs carrots
- 5 lbs raisins
- 10 cups "Nayonaise"
- 20 lemons, juice of
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.
Coleslaw
Makes: 100
servings
Need: vary large mixing bowl
Prep time: 1 hour
- 20 lbs carrots, grated
- 1 gal "Nayonaise"
- 2 TBSP sea salt
- 8 heads green cabbage, shredded
- 20 lemons, juice of
- 2 TBSP black pepper
Shred cabbage and grate carrots. Mix all
ingredients in a very large mixing bowl and serve immediately. Serve cold. (See above note about "Nayonaise".)