Cottage Cheese And Tomatoes Recipe
Servings: 12
Ingredients
- 12 1/2 lb COTTAGE CHEESE 5 LB
- 12 1/2 lb TOMATOES FRESH
- 4 lb LETTUCE FRESH
Directions
- 1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1.
- 2. CUT EACH TOMATO INTO 8 WEDGES; SET ASIDE FOR USE IN STEP 5.
- 3. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.
- 4. PLACE 1/4 C. (1-NO. 16 SCOOP) COTTAGE CHEESE IN CENTER OF LETTUCE LEAF.
- 5. ARRANGE 3 TOMATO WEDGES AROUND COTTAGE CHEESE.
- 6. GARNISH WITH PAPRIKA. COVER; Chill Till READY TO SERVE.
- NOTE:
- 1. IN STEP 1, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- NOTE:
- 2. IN STEP 1, 12 LB 12 Ounce FRESH TOMATOES A.P. WILL YIELD 12 LB 8 Ounce TOMATO WEDGES.
- NOTE:
- 3. IN STEP 4, 1 LB 1 Ounce (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEES MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON
- CONTAINER. Recipe Number: M01400
- SERVING SIZE: 1/4 CP(2 O
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1023g | |
| Recipe makes 12 servings | |
| Calories 560 | |
| Calories from Fat 188 | 34% |
| Total Fat 21.44g | 27% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1772mg | 74% |
| Potassium 1737mg | 50% |
| Total Carbs 35.56g | 9% |
| Dietary Fiber 6.2g | 21% |
| Sugars 24.5g | 16% |
| Protein 57.93g | 93% |
