| Yield 1X: | 23.13 | oz | Allergens: | ||
| Portion: | 4 | oz | Onions | ||
| Portions: | 5.8 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Toybox tomatoes, halved or quartered | 1 | 2 | 3 | |||
| Italian parsley, coarsely chopped | 1.00 | 2.00 | 3.00 | |||
| Cilantro, coarsely chopped | 1.00 | 2.00 | 3.00 | |||
| Olive oil | 2.00 | 4.00 | 6.00 | |||
| Lemon juice, freshly squeezed | 1.00 | 2.00 | 3.00 | |||
| Shallot, minced | 2.00 | 4.00 | 6.00 | |||
| Salt and pepper mix | 0.13 | 0.25 | 0.38 |
Carefully measure and prepare all ingredients.
Combine in a stainless mixing bowl, and toss to mix well.
Transfer to 1/6 pan, and place in the refrigerated prep table. Discard any leftover at the end of the shift.