Title: Avocado green salad
 Categories: 
      Yield: 100 Servings
 
      2 lb CAULIFLOWER FZ
      4 lb TOMATOES FRESH
    1/2 c  LEMON FRESH
      7 lb LETTUCE FRESH
      2 lb PEPPER SWT GRN FRESH
 
  1.  TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON
  RECIPE CARD MG-1.
  
  2.  SPRINKLE AVOCADO SLICES WITH LEMON JUICE.
  
  3.  ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY.
  
  4.  COVER; REFRIGERATE UNTIL READY TO SERVE.
  
  NOTE:  IN STEP 1:  8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB
  SLICED AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP
  LEMON JUICE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB
  CHOPPED CELERY; 7 LB 9 OZ FRESH CELERY A.P. WILL YIELD 7 LB SHREDDED
  LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO WEDGES.
  
  Recipe Number: M03800
  
  SERVING SIZE: 1 CP
  
  From the  (actually used today!).