Chef’S Salad

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
LETTUCE,LEAF,FRESH,HEAD 7 lbs 11 lbs
CABBAGE,GREEN,FRESH,SHREDDED 1 lbs 1 qts 2-1/2 cup 1-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2-5/8 lbs 2 qts 3-1/4 lbs
CELERY,FRESH,CHOPPED 3-1/8 lbs 2 qts 3-3/4 cup 4-1/4 lbs
CUCUMBERS,FRESH,PEELED,SLICED 1-5/8 lbs 1 qts 2-1/4 cup 3-1/4 each
TURKEY,BNLS,WHITE AND DARK MEAT 2 lbs
CHEESE,SWISS,CUBED 2 lbs 1 qts 2-7/8 cup
HAM,COOKED,BONELESS,SLICED 2 lbs
EGG,HARD COOKED,CHOPPED 2-3/4 lbs 25 Eggs
TOMATOES,FRESH,THIN WEDGES 8-1/8 lbs 1 gal 1-1/8 qts 8-1/4 lbs

Method

1 Wash lettuce. Tear or cut into large pieces.
2 Wash vegetables. Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly.
3 Cut turkey, ham and cheese into 1/2 inch strips and eggs and tomatoes into 8 wedges each.
4 Place 1 cup salad vegetables in salad bowls. Add 2 thin strips meat, 4 thin strips cheese, 2 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
102 cal 5 g 9 g 5 g 71 mg 228 mg 130 mg

Portion

1 Cup

Yield

100