Servings: 100 Portions
Portions: 1/4 Cup Cheese plus 3 Tomato Wedges
36 to 38 (18 lb A.P.) tomatoes, fresh
4 lb lettuce, fresh, trimmed
1-1/2 gallon (12 lb) cottage cheese
2 tablespoon paprika, ground (optional)
Trim, wash, and prepare salad vegetables. Cut each tomato into 8 wedges; set aside.
Place 1 lettuce leaf on each serving dish. Place 1/4 cup (1-No. 16 scoop) cottage cheese in center of lettuce leaf. Arrange 3 tomato wedges around cottage cheese. Garnish with paprika. Cover; refrigerate until ready to serve.
NOTE:
4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.
Tomato slices may be used. Use 11 lb A.P. fresh tomatoes (20 to 25 tomatoes); slice each tomato into 4 to 5 slices.
EACH PORTION: 1 tomato slice plus 1/4 cup (1-No. 16 scoop) cottage cheese.