School Cafeteria Olive, Carrot and Celery Sandwich
50 Servings
1 c. olives, chopped
1 1/2 qts. carrots, grated raw
1 1/2 qts. celery, finely diced
1/2 t. onion salt
1 t. horseradish, grated
1 c. mayonnaise
Combine all ingredients. Use #30 scoop (1.25 ounces - 2.5 tablespoons).
Less mayonnaise maybe needed if vegetables are moist.
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)