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Veggie Double Dipper Salad

Ingredients

Romaine Lettuce 6 lb + 4 oz
Iceberg Lettuce 7 lb + 10 oz
Tomatoes Fresh 9 lb + 12 oz
Broccoli florets Raw 8lb +2 oz
Cucumbers sliced 8 lb + 2 oz
Celery Sticks 8 lb + 2oz
Carrots baby 7 lb + 13 oz
String cheese 100 - 1 oz
Sunbutter - 100(2Tbsp portions)
Crackers Saltines 200 pkg of 4
Ranch Dressing - 200 - 1 oz portions

Directions

1. Wash and chop iceberg & romaine lettuce mix together.
2. Wash & cut Broccoli florets.
3. Wash & Cut Cucumber slices.
4. Wash and cut tomatoes into wedges 8 per tomato.
5. Use a #30 scoop to portion SunButter into 2 oz souffle cups
6. Portion 1 oz ranch dressing into 2 oz souffle cup.

Assembly:
1.Portion 1 cup of mixture in salad container or plate.
2. Place 1/4 cup each broccoli florets, cucumber slices, baby carrots,celery sticks and 2 tomato wedges attractively on lettuce bed.
3. Add dressing cup,sunbutter cup, cheese stick and crackers.
4. Cover with saran wrap and refridgerate until serving.

Makes: 100 servings
Prep Time: Depends on number prepared.
Cooking Time: No Cook

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