Menu and Recipe Manu.. - The Early Childhood Commission

DAY 6
TOSSED LETTUCE
(Vegetable)
46
Recipes for General Menus
Ingredient Metric Standard Measure Method
Water 720 ml 24 oz 3 cups 1. Mix water and salt in mixing bowl.
Salt 2 g - ½ tsp
Green lettuce 360 g 10 oz 1 medium head 2. Clean lettuce and toss in salted water.
3. Rinse in clean running water and drain well.
4. Finely shred lettuce with vegetable knife.
5. Place in stainless steel bowl.
Vinegar 60 ml 2 oz ¼ cup 6. Combine vinegar, sugar, lime juice and oil in
blender.
Sugar 30 g 1 oz 2 Tbsp
7. Pour over lettuce leaves and toss well.
Lime Juice 5 ml 1 tsp
8. Cover and refrigerate for an hour.
Oil 30 ml 1 oz 2 Tbsp
9. Hold and serve chilled.
Meal Standard
No. of servings 20
Serving size
1 Tbsp (½ oz)
Menu and Recipe Manual for Early Childhood Institutions