(f) Cabbage. Reconstitute dehydrated raw cabbage by soaking it in cold water for
three hours. Drain the water before using the cabbage. A number 2 ... can equals 2 ... pounds of
(g) Green Beans. Dehydrated green beans are frozen before dehydration to
preserve the natural color, nutrients, and flavor. To reconstitute, place the beans in water and
cook them for 22 minutes.
q. Salads and Salad Dressings. Green, leafy vegetables provide a balance of nutrients in
our diet and should be a part of the lunch and dinner meal. Salads are vitamin-rich, high in fiber
and low in calories, and they add color to the meal. Salad bars are an excellent way to provide a
wide variety of fresh or canned vegetables and permit diners to select those that they desire.
(1) Salads. Salads increase the variety, acceptability, and nutritional content of the
meal. Salads and salad bars should be offered twice a day in the dining facility as an
accompaniment to the main course. Recipes for salads listed in the master menu are in TM 10-
412. Some general rules for preparing salads are as follows: Make salads simple, but orderly
and neat. If the recipe calls for ingredients to be sliced, make the slices thin and even. If the
recipe calls for the ingredients to be cut in wedges or chunks, cut all the pieces the same size. Do
not mince the principal ingredients. Dice or chop them into pieces approximately one-fourth of
an inch long to give texture to the salad. Use highly flavored foods such as green peppers and
onions sparingly. The strong flavors tend to overpower the more delicate flavors of the other
ingredients. Store and chill salad ingredients in covered containers. Have the dressing
compliment the salad, both in type and flavor. Use a rich dressing for a light salad and a light
dressing for a heavy salad. Coleslaw may have either a light or heavy dressing, depending on
how it best compliments the rest of the menu. Avoid over garnishing. See that the foods in
salads contrast in color, shape, texture, and flavor. Consider flavor and color combinations from
the standpoint of palatability and attractive appearance. For example, the color of tomatoes does
not combine attractively with the color of beets. A cherry gelatin salad served on fresh lettuce is
an example of an attractive food contrasting in color, shape, texture, and flavor.
(a) Salad Vegetables. Both raw and cooked vegetables can be used in salads.
Cooked or canned vegetables are normally drained according to the procedures in TM 10-412.
Some suggestions for preparing commonly used raw vegetables are given here.
(b) Greens, Lettuce, and Cabbage. These items should be culled and washed
gently but thoroughly. Place them in ice water, if wilted, to help restore crispness. Items should
then be drained and torn (lettuce) or cut into bite-sized pieces according to the specific recipe.
(c) Celery. Stalks should be separated and washed thoroughly. There is a
tendency to trim excessive portions of the stalks and discard them. In most cases only the root
portion should be discarded. The leafy portion can be used in tossed salads or for soup stock.
The main stalk is then cut or diced in accordance with the intended use. For example, stuffed
celery would be cut approximately 2 inches long using the full width, while celery sticks would
be in 2"-long strips.