School Cafeteria Vegetable Salad Sandwich
50 Servings
2 c. carrots, raw shredded
1 1/2 c. celery, chopped fine
2 c. cabbage, chopped fine
1 c. green pepper,chopped fine
1/2 t. onion salt
1 c. salad dressing
1/4 c. tomato catsup
2 t. salt
Combine finely chopped vegetables. Have as dry as possible before adding
onion salt, salad dressing, catsup and salt. Serve on rye or dark bread. Use
#30 scoop (1.25 ounces - 2.5 tablespoons).
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)