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Suggest a better description1. 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
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 48 | ||
Calories from Fat: 28 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 77.4mg | 3 % | |
Potassium 142.8mg | 4 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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