Chefs Salad Italian Styl

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Chefs Salad Italian Styl Ingredients

2 lb SALAMI SAUSAGE FZ	1 lb CABBAGE WHITE FRESH
2 lb CHEESE CHEDDER	7 lb LETTUCE FRESH
3 lb CELERY FRESH	2 lb PEPPER SWT GRN FRESH
2 lb CUCUMBERS FRESH	12 oz OLIVES RIPE #300
6 lb TOMATOES FRESH

Instructions for Chefs Salad Italian Styl

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GreensCuisine: Uncategorized

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