USDA school lunch recipe, 1971.

6 pounds lettuce, coarsley chopped
4 pounds spinach, coarsley chopped
1 pound green onions, sliced
3 pounds tomatoes, diced
3 pounds cucumbers, sliced
2 pounds radishes, sliced
3 pounds carrots, shredded

Dressing:
2 cups oil
2 cups sugar
2 tbsp salt
2 cups vinegar
1 tsp celery seed
1 tsp pepper

Toss salad ingredients lightly together.
Mix dressing ingredients together and add
to salad just before serving.

Makes 125 (1/2 cup) portions.

Source: Fredericksburg, VA - Free Lance Star newspaper, Oct 17, 1973