Recipe - Chefs Salad With Crouton

1 One half pound CROUTONS
2 pound HAM SECTIONED CURED
2 pound CHEESE AMER/SLICE
3 pound CELERY FRESH
2 pound CUCUMBERS FRESH
6 pound TOMATOES FRESH
1 pound CABBAGE WHITE FRESH
7 pound LETTUCE FRESH
2 pound 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 Three fourths 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 One half QT SLICED, PARED
CUCUMBERS; 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB OR 4 Three fourths QT
TOMATO WEDGES.

NOTE: 2. IN STEP 1, 1 LB 4 OZ FRESH, RED CABBAGE A.P. WILL YIELD 1 LB OR
1 Three fourths 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 One half RECIPES FOR SALAD VEGETABLES;
3 RECIPES MEAT, CHEESE AND EGGS. EACH PORTION: 1 One half CUPS SALAD
VEGETABLES,
6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 WEDGES EGGS.

Recipe Number: M00702

SERVING SIZE: 1 C SALAD

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.