Chef's Salad Italian Styl

Categories: None

Serves: 100 Servings

Ingredients:

2 lb SALAMI SAUSAGE FZ
2 lb CHEESE CHEDDER
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
12 oz OLIVES RIPE #300

Instructions:
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRETED 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; REFRIGERATED FOR USE IN STEP 6.

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

6. PLACE 1 CUP SALAD VEGETABLES IN EACH SALAD BOWL. ADD 2 THIN STRIPS
SALAMI OR PEPPERONI, 4 THIN STRIPS PROVOLONE CHEESE, 2 TOMATO WEDGES AND
1 OLIVE SLICE.

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. FOR ENTREE PORTION, PREPARE 1 1/2 RECIPES FOR SALAD VEGETABLES;
3 RECIPES MEAT, CHEESE AND OLIVES. EACH PORTION: 1 1/2 CUPS SALAD
VEGETABLES, 6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 SLICES OLIVE.

Recipe Number: M00701

SERVING SIZE: 1 C SALAD

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

Previous: Chef's Salad | Next: Chef's Salad with Crouton