Chef's salad

Yield: 100 Servings

Measure Ingredient
2 pounds HAM SECTIONED CURED
2 pounds CHEESE AMER/SLICE
25 EGGS SHELL
3 pounds CELERY FRESH
2 pounds CUCUMBERS FRESH
6 pounds TOMATOES FRESH
1 pounds CABBAGE WHITE FRESH
7 pounds LETTUCE FRESH
2 pounds 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.

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 1¾ 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 ½ QT SLICED, PARED CUCUMBERS; 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB OR 4 ¾ QT TOMATO WEDGES.

NOTE: 2. IN STEP 1, 1 LB 4 OZ FRESH, RED CABBAGE A.P. WILL YIELD 1 LB OR 1 ¾ 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 ½ RECIPES FOR SALAD VEGETABLES; 3 RECIPES MEAT, CHEESE AND EGGS. EACH PORTION: 1 ½ CUPS SALAD VEGETABLES,

6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 WEDGES EGGS.

Recipe Number: M00700

SERVING SIZE: 1 C SALAD

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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