Chef's Salad M.Salads, Salad Dressings, and Relishes No.007
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: See Step 6|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 7LB | | 2. Tear or cut prepared lettuce |
| | | | into large pieces. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 1LB | 1.75 Qrt | 3. Combine lettuce with cabbage, |
|Peppers, Sweet | 2LB | 2.00 Qrt | peppers, celery, and |
|Celery | 3LB | 3.00 Qrt | cucumbers; toss lightly. |
|Cucumbers | 2LB | 1.50 Qrt | 4. Cover; refrigerate for use in |
| | | | Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Luncheon Meat, Loave| 2LB | | 5. Cut meat and cheese into thin |
|s, Dutch Loaf | | | strips and eggs and tomatoes |
|Cheese, American, Pa| 2LB | | into 8 wedges each. |
|steurized Process | | | 6. Place about 1 cup salad |
|Eggs, Large, Brown, | |25.00 EA | vegetables in salad bowls. Add |
|Fresh | | | 2 thin strips meat, 4 thin |
|Tomatoes, Fresh | 6LB | 4.75 Qrt | strips cheese, 2 wedges eggs |
| | | | and 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 shredded cabbage.
2. In Step 1: 2 lb 7 oz fresh sweet peppers A.P. will yield
2 lb diced peppers. 4 lb 2 oz fresh celery A.P. will yield
3 lb diced celery.
3. In Step 1: 2 lb 6 oz fresh cucumbers A.P. will yield 2 lb
sliced, pared cucumbers. 6 lb 2 oz fresh tomatoes A.P. will
yield 6 lb tomato wedges.
4. In Step 1, fresh, shredded red cabbage may be used.
5. In Step 5, suggested cold meats are bologna, ham, luncheon
meat, turkey and/or salami.
VARIATION
1. CHEF'S SALAD ITALIAN STYLE:Follow Steps 1 through 4.In Steps
5 and 6, omit cold meat, cheese, and eggs. Use 2 lb salami
or pepperoni cut into thin strips, 2lb Provoline cheese cut
into thin strips, and 6 oz (1 1/2 cups-1-No. 300 cn) sliced
ripe olives. Follow Steps 7.
2. CHEF'S SALAD WITH CROUTONS: Follow Steps 1 through 6. In
Step 7, prepare Garlic Croutons (Recipe No. D-16). Serve
croutons separately as a garnish.