Chef's Salad

Categories: None

Serves: 100 Servings

Ingredients:

2 lb HAM SECTIONED CURED
2 lb CHEESE AMER/SLICE
25 EGGS SHELL
3 lb CELERY FRESH
2 lb CUCUMBERS FRESH
6 lb TOMATOES FRESH
1 lb CABBAGE WHITE FRESH
7 lb LETTUCE FRESH
2 lb PEPPER SWT GRN FRESH

Instructions:
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
M00001.

2. TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES.

3. COMBINE LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS
LIGHTLY.

4. COVER; REFRIGERATE FOR USE IN STEP 6.

5. CUT MEAT AND CHEESE INTO THIN STRIPS AND EGGS AND TOMATOES INTO 8
WEDGES EACH.

6. PLACE ABOUT 1 CUP SALAD VEGETABLES IN SALAD BOWLS. ADD 2 THIN STRIPS
MEAT, 4 THIN STRIPS CHEESE, 2 WEDGES EGGS AND 2 WEDGES TOMATOES.

7. COVER, REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1; 7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED
LETTUCE; 1 LB 4 OZ FRESH CABBAGE A.P. WILL YIELD 1 LB OR 1 3/4 QT SHREDDED
CABBAGE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB OR 2 QT DICED
PEPPERS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB OR 3 QT DICED CELERY;
2 LB 6 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB OR 1 1/2 QT SLICED, PARED
CUCUMBERS; 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB OR 4 3/4 QT TOMATO
WEDGES.

NOTE: 2. IN STEP 1, 1 LB 4 OZ FRESH, RED CABBAGE A.P. WILL YIELD 1 LB
OR 1 3/4 QT SHREDDED CABBAGE.

NOTE: 3. IN STEP 5, SUGGESTED COLD MEATS ARE BEEF, BOLOGNA, HAM, PICKLE
AND PIMIENTO LOAF AND/OR TURKEY.

NOTE: 4. FOR ENTREE PORTION, PREPARE 1 1/2 RECIPES FOR SALAD VEGETABLES;
3 RECIPES MEAT, CHEESE AND EGGS. EACH PORTION: 1 1/2 CUPS SALAD
VEGETABLES,
6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 WEDGES EGGS.

Recipe Number: M00700

SERVING SIZE: 1 C SALAD

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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