School Cafeteria Neptune Salad
50 Servings
5 T. salt
3 3/4 gal. boiling water
2 lbs. elbow macaroni
4 c. celery, chopped
2 1/2 c. green pepper,chopped
2/3 c. pimiento, chopped
1 1/4 c. pickle relish
5 c. tuna, flaked
2 1/3 t. salt
3 1/3 c. salad dressing / mayonnaise
5-7 tomatoes, cut in wedges
Add salt to rapidly boiling water. Add macaroni and boil until tender,
eight minutes. Drain, rinse and chill. Add other ingredients except tomato.
Toss. Garnish with tomato wedges.
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)