Menu and Recipe Manu.. - The Early Childhood Commission

228
Vegetarian Menus and Recipes
DAY 10
TOSSED LETTUCE
(Vegetable)
Ingredient Metric Standard Measure Method
Water 720 ml 24 oz 3 cups 10. Mix water and salt in mixing bowl.
Salt 2 g - ½ tsp
Green lettuce 360 g 10 oz 1 medium head 11. Clean lettuce and toss in salted water.
12. Rinse in clean running water and drain well.
13. Finely shred lettuce with vegetable knife.
14. Place in stainless steel bowl.
Vinegar 60 ml 2 oz ¼ cup 15. Combine vinegar, sugar, lime juice and oil in
blender.
Sugar 28 g 1 oz 2 Tbsp
16. Pour over lettuce leaves and toss well.
Lime Juice 15 ml ½ oz 1 tsp
17. Cover and refrigerate for an hour.
Oil 60 ml 2 oz ¼ cup
18. Hold and serve chilled.
Meal Standard
No. of servings 38
Serving size
1 Tbsp (½ oz)
Menu and Recipe Manual for Early Childhood Institutions