Cottage Cheese And Tomatoes

Directions

1. 1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1.
2. 2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.
3. 3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.
4. 4. PLACE 1/4 C. (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE LEAF.
5. 5. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE.
6. 6. GARNISH WITH PAPRIKA. COVER; Chill Till READY TO SERVE.
7. NOTE:
8. 1. IN STEP 1, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
9. NOTE:
10. 2. IN STEP 1, 12 LB 12 Ounce FRESH TOMATOES A.P. WILL YIELD 12 LB 8 Ounce TOMATO WEDGES.
11. NOTE:
12. 3. IN STEP 4, 1 LB 1 Ounce (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEES MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON
13. CONTAINER. Recipe Number: M01400
14. SERVING SIZE: 1/4 CP(2 O