Menu and Recipe Manu.. - The Early Childhood Commission

126
Recipes for General Menus
DAY 18
LETTUCE AND TOMATO SALAD
(Vegetable)
Ingredient Metric Standard Measure Method
Lettuce 180 g 6 oz 1 small head 1. Remove discoloured leaves from lettuce.
Water 240 ml 8 oz 1 cup
2. Mix water and salt together.
Salt 15 g ½ oz 1 Tbsp 3. Toss lettuce in salted water.
4. Rinse under clean running water.
5. Shred lettuce into large pieces (1 cm).
6. Place in salad bowl.
Tomato 120 g 4 oz 1 small 7. Wash tomatoes under running waster.
8. Cut into bite size wedges ¼ inch thick.
9. Add tomatoes to lettuce in bowl.
Vinegar 30 ml 2 oz 4 Tbsp 10. Combine vinegar, lime juice, sugar and oil in blender.
Lime Juice 5 ml - 1 tsp
11. Pour over vegetables.
Sugar 30 g 1 oz 2 Tbsp 12. Toss until vegetables are evenly distributed with dressing.
Oil 15 ml ½ oz 1 Tbsp 13. Refrigerate for an hour.
14. Hold and serve chilled.
Preparation note: Wedges are like a peg of an orange, cutting the tomato lengthwise from top (stem) to bottom.
Meal Standard
No. of servings 20
Serving size
1 Tbsp (½ oz)
Menu and Recipe Manual for Early Childhood Institutions