Recipe#776

Servings: YIELD: 100 Portions
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

6 lb. lettuce, fresh, trimmed
1 3/4 qt. (1 lb) cabbage, fresh, shredded
2 qt. (2 lb) peppers, sweet, fresh, diced 1/2-inch
3 qt. (3 lb) celery, fresh, diced 1/4-inch
1 1/2 qt. (2 lb) cucumbers, fresh, pared, sliced 1/8-inch
2 lb. cold meat (optional)
2 lb. cheese, American or Swiss (optional)
20 eggs, hard cooked, wedges (optional)
4 3/4 qt. (6 lb) tomatoes, fresh, wedges

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Tear prepared lettuce into large pieces. Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly. Cover and refrigerate; set aside. Cut meat and cheese into thin strips. Add cold meat, cheese, eggs, and tomatoes to other salad vegetables just before serving. Toss lightly.

NOTE: 1. 8 lb fresh lettuce A.P. will yield 6 lb trimmed lettuce.
2. 1 lb 4 oz fresh cabbage A.P. will yield 1 lb shredded cabbage.
3. Red cabbage, fresh, shredded may be used.
4. 2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb diced peppers.
5. 4 lb fresh celery A.P. will yield 3 lb diced celery.
6. 2 lb 6 oz fresh cucumbers A.P. will yield 2 lb sliced, pared cucumbers.
7. Suggested cold meats are bologna, ham, luncheon meat, turkey, or salami.
8. 6 lb 12 oz fresh tomatoes A.P. will yield 6 lb tomato wedges.