CHEF'S SALAD (ENTREE)

Ingredients

Ingredient Weight Measure Issue
LETTUCE,LEAF,FRESH,HEAD 10-1/3 lbs 16-1/8 lbs
CABBAGE,GREEN,FRESH,SHREDDED 1-2/3 lbs 2 qts 2-3/4 cup 2-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 4 lbs 3 qts 1/8 cup 4-7/8 lbs
CUCUMBERS,FRESH,PEELED,SLICED 2-3/8 lbs 2 qts 1 cup 4-2/3 each
CELERY,FRESH,CHOPPED 3-1/8 lbs 2 qts 3-3/4 cup 4-1/4 lbs
HAM,COOKED,BONELESS,SLICED 3 lbs
TURKEY,BNLS,WHITE AND DARK MEAT 3 lbs
CHEESE,SWISS,CUBED 6 lbs 1 gal 1-1/8 qts
EGG,HARD COOKED,CHOPPED 2-3/4 lbs 25 Eggs
TOMATOES,FRESH,THIN WEDGES 12-1/4 lbs 1 gal 3-2/3 qts 12-1/2 lbs

Method

1 Wash lettuce. Tear or cut lettuce into large pieces.
2 Wash vegetables. Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly.
3 Cut ham, turkey and cheese into thin strips and eggs and tomatoes into 8 wedges each.
4 Place about 1-1/2 cups of salad vegetables in salad bowls. Add 6 thin strips meat, 12 thin strips cheese, 3 egg wedges, and 2 tomato
wedges.
5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. If desired, 3/4 Garlic Croutons (Recipe D 016 01)
may be prepared.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
193 cal 8 g 16 g 11 g 92 mg 363 mg 320 mg

Portion

1-1/2 Cups

Yield

100


( categories: )