Tossed Salad for 100

Makes: 6 servings

Prep Time: 2-3 hours

Ingredients:
  • 1-2 heads lettuce, torn
  • 2 cups carrots, chopped
  • 3-5 sticks celery, chopped
  • 3 cups tomatoes, chopped
  • 1 heads red cabbage, shredded
  • 2 cups green pepper, chopped
  • 2 cups cucumbers, sliced
 Other Options:
  • ⅛ cup sunflower seeds
  • 1 cup alfalfa, sunflower, or other sprouts
  • 1 cups tempe (or tofu), cubed, sautéed in olive oil until crispy brown
  • 1 cups cranberries
Equipment:
  • very large mixing bowl
  • smaller serving bowl
The directions are the same as for 100 servings. Wash all vegetables and chop into bite-sized pieces. Use additional vegetabes which might be on hand, such as broccoli, cauliflower, onions, zucchini, beets, mushrooms, spinach, sprouts, apples, raisins, sunflower seeds, cooked whole beans (suchas chick-peas, kidney beans, and gren peas) and so on. Use a smaller salad bowl for serving and ony dress the salad in that bowl. Keep the rest on ice or refrigerated. Salad will keep overnight if undressed.