| Yield 1X: | 34.50 | oz | Allergens: | ||
| Portion: | 4 | oz | Onion | ||
| Portions: | 8.6 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 9.24.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Persian cucumber, halved, then sliced 1/4″ | 1 | 2 | ||
| Heirloom tomatoes, cored and sliced | 1 | 2 | ||
| Dill, chopped coarsely | 0.25 | 0.50 | ||
| Italian parsley leaves, chopped coarsely | 0.25 | 0.50 | ||
| Lemon shallot vinaigrette | 2.00 | 4.00 | ||
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine and toss to mix. Season to taste with salt and pepper. Hold at room temperature.