Chef's Salad With Crouton
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Chef's Salad With Crouton
  Salad  
Last updated 6/12/2012 1:13:13 AM. Recipe ID 41529. Report a problem with this recipe.
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      Title: Chef's salad with crouton
 Categories: 
      Yield: 100 Servings
 
  1 1/2 lb CROUTONS
      2 lb HAM SECTIONED CURED
      2 lb CHEESE AMER/SLICE
      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
 
  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. SERVE 6 CROUTONS WITH
  EACH SALAD.
  
  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: M00702
  
  SERVING SIZE: 1 C SALAD
  
  From the  (actually used today!).




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Recipe ID 41529 (Apr 03, 2005)

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