Balsamic Zucchini & Pepper Salad Julienne Zucchini, Squash, Red Peppers and Sliced Spanish Onions Tossed with Basil-Balsamic Dressing Ingredients: Yields: Portions: 3 Pound 24 2 oz 6 Pound 48 2 oz 12 Pound 96 2 oz Canola Olive Oil Blend Balsamic Vinegar Basil Leaves, Fresh CHOPPED Ground White Pepper Sea Salt Julienne Red Peppers JULIENNE 1/4" x 1/4" x 1"    Sliced Spanish Onions JULIENNE Sliced Zucchini on a bias Sliced Yellow Squash on a bias 1/2 Cup + 1 Teaspoon 2 Tablespoon + 2 1/4 Teaspoon 1 Tablespoon 1/4 Teaspoon 1 1/2 Teaspoon 8 1/4 Ounce 1/4 Cup + 1/2 Teaspoon 1 Pound + 1/2 Ounce 1 Pound + 1/2 Ounce 1 Cup + 1 Tablespoon 1/4 Cup + 2 Tablespoon 2 Tablespoon + 1/4 Teaspoon 1/2 Teaspoon 1 Tablespoon 1 Pound + 1/2 Ounce 1/2 Cup + 1 Teaspoon 2 Pound + 1 Ounce 2 Pound + 1 Ounce 1 Pint 1/2 Cup + 3 Tablespoon 1/4 Cup + 1/2 Teaspoon 1 Teaspoon 2 Tablespoon + 1/4 Teaspoon 2 Pound + 1 Ounce 1 Cup + 1 Tablespoon 4 Pound + 2 Ounce 4 Pound + 2 Ounce Procedure: 1. Combine oil, vinegar, basil, white pepper and salt for dressing. Mix until well-blended. Stir well before use. 2. Combine red peppers, zucchini, squash, onion and dressing. Toss gently to evenly coat. CCP-- Hold refrigerated at internal temperature of 40 degrees F. or below for service. Portion: Serve 2 oz. Shelf Life: Use within 24 hours.