YIELD: 40 servings 2 2/3 cups washed and torn romaine lettuce 1 ¾ cups peeled and chopped cucumber 1 cup sliced celery 1 cup green seedless grapes 1 cup vegetable broth ¾ sliced green onions 1/3 cup chopped green bell pepper 1/3 cup chopped day-old bread (crusts removed) ¼ cup sherry vinegar or red wine vinegar 2 Tbsps. extra virgin olive oil 1 tsp. chopped garlic ½ tsp. salt ¼ tsp. white pepper ¼ cup finely diced sweet red pepper ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.