Source: U.S. Department of Defence
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Chef's Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 007 00
CHEF'S SALAD
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
102 cal
5g
9g
5g
71 mg
228 mg
130 mg
Ingredient
Weight
Measure
Issue
LETTUCE,LEAF,FRESH,HEAD
7 lbs
11 lbs
CABBAGE,GREEN,FRESH,SHREDDED
1 lbs
1 qts 2-1/2 cup
1-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2-5/8 lbs
2 qts
3-1/4 lbs
3-1/8 lbs
2 qts 3-3/4 cup
4-1/4 lbs
CELERY,FRESH,CHOPPED
CUCUMBERS,FRESH,PEELED,SLICED
1-5/8 lbs
1 qts 2-1/4 cup
3-1/4 each
2 lbs
TURKEY,BNLS,WHITE AND DARK MEAT
CHEESE,SWISS,CUBED
2 lbs
1 qts 2-7/8 cup
HAM,COOKED,BONELESS,SLICED
2 lbs
2-3/4 lbs
25 Eggs
EGG,HARD COOKED,CHOPPED
TOMATOES,FRESH,THIN WEDGES
8-1/8 lbs
1 gal 1-1/8 qts
8-1/4 lbs
Method
1
Wash lettuce. Tear or cut into large pieces.
2
Wash vegetables. Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly.
3
Cut turkey, ham and cheese into 1/2 inch strips and eggs and tomatoes into 8 wedges each.
4
Place 1 cup salad vegetables in salad bowls. Add 2 thin strips meat, 4 thin strips cheese, 2 egg wedges, and 2 tomato wedges.
5
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. If desired, 3/4 Garlic Croutons (Recipe D 016 01)
may be prepared.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 102 cal |
| Carbohydrates: | 5g |
| Protein: | 9g |
| Fat: | 5g |
| Cholesterol: | 71 mg |
| Sodium: | 228 mg |
| Calcium: | 130 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| LETTUCE,LEAF,FRESH,HEAD | 7 lbs | 11 lbs | |
| CABBAGE,GREEN,FRESH,SHREDDED | 1 lbs | 1 qts 2-1/2 cup | 1-1/4 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-5/8 lbs | 2 qts | 3-1/4 lbs |
| CELERY,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 3-3/4 cup | 4-1/4 lbs |
| CUCUMBERS,FRESH,PEELED,SLICED | 1-5/8 lbs | 1 qts 2-1/4 cup | 3-1/4 each |
| TURKEY,BNLS,WHITE AND DARK MEAT | 2 lbs | ||
| CHEESE,SWISS,CUBED | 2 lbs | 1 qts 2-7/8 cup | |
| HAM,COOKED,BONELESS,SLICED | 2 lbs | ||
| EGG,HARD COOKED,CHOPPED | 2-3/4 lbs | 25 Eggs | |
| TOMATOES,FRESH,THIN WEDGES | 8-1/8 lbs | 1 gal 1-1/8 qts | 8-1/4 lbs |
| Method: | |
|
1 Wash lettuce. Tear or cut into large pieces. 2 Wash vegetables. Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly. 3 Cut turkey, ham and cheese into 1/2 inch strips and eggs and tomatoes into 8 wedges each. 4 Place 1 cup salad vegetables in salad bowls. Add 2 thin strips meat, 4 thin strips cheese, 2 egg wedges, and 2 tomato wedges. 5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. If desired, 3/4 Garlic Croutons (Recipe D 016 01) may be prepared. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence