Source: U.S. Department of Defence
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Chef's Salad (Entree)
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 007 01
CHEF'S SALAD (ENTREE)
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
193 cal
8g
16 g
11 g
92 mg
363 mg
320 mg
Ingredient
Weight
Measure
Issue
LETTUCE,LEAF,FRESH,HEAD
10-1/3 lbs
16-1/8 lbs
CABBAGE,GREEN,FRESH,SHREDDED
1-2/3 lbs
2 qts 2-3/4 cup
2-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
4 lbs
3 qts 1/8 cup
4-7/8 lbs
2-3/8 lbs
2 qts 1 cup
4-2/3 each
CUCUMBERS,FRESH,PEELED,SLICED
CELERY,FRESH,CHOPPED
3-1/8 lbs
2 qts 3-3/4 cup
4-1/4 lbs
3 lbs
HAM,COOKED,BONELESS,SLICED
TURKEY,BNLS,WHITE AND DARK MEAT
3 lbs
CHEESE,SWISS,CUBED
6 lbs
1 gal 1-1/8 qts
EGG,HARD COOKED,CHOPPED
2-3/4 lbs
25 Eggs
TOMATOES,FRESH,THIN WEDGES
12-1/4 lbs
1 gal 3-2/3 qts
12-1/2 lbs
Method
1
Wash lettuce. Tear or cut lettuce into large pieces.
2
Wash vegetables. Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly.
3
Cut ham, turkey and cheese into thin strips and eggs and tomatoes into 8 wedges each.
4
Place about 1-1/2 cups of salad vegetables in salad bowls. Add 6 thin strips meat, 12 thin strips cheese, 3 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: 1-1/2 Cups |
| Calories: | 193 cal |
| Carbohydrates: | 8g |
| Protein: | 16 g |
| Fat: | 11 g |
| Cholesterol: | 92 mg |
| Sodium: | 363 mg |
| Calcium: | 320 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| LETTUCE,LEAF,FRESH,HEAD | 10-1/3 lbs | 16-1/8 lbs | |
| CABBAGE,GREEN,FRESH,SHREDDED | 1-2/3 lbs | 2 qts 2-3/4 cup | 2-1/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 4 lbs | 3 qts 1/8 cup | 4-7/8 lbs |
| CUCUMBERS,FRESH,PEELED,SLICED | 2-3/8 lbs | 2 qts 1 cup | 4-2/3 each |
| CELERY,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 3-3/4 cup | 4-1/4 lbs |
| HAM,COOKED,BONELESS,SLICED | 3 lbs | ||
| TURKEY,BNLS,WHITE AND DARK MEAT | 3 lbs | ||
| CHEESE,SWISS,CUBED | 6 lbs | 1 gal 1-1/8 qts | |
| EGG,HARD COOKED,CHOPPED | 2-3/4 lbs | 25 Eggs | |
| TOMATOES,FRESH,THIN WEDGES | 12-1/4 lbs | 1 gal 3-2/3 qts | 12-1/2 lbs |
| Method: | |
|
1 Wash lettuce. Tear or cut lettuce into large pieces. 2 Wash vegetables. Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly. 3 Cut ham, turkey and cheese into thin strips and eggs and tomatoes into 8 wedges each. 4 Place about 1-1/2 cups of salad vegetables in salad bowls. Add 6 thin strips meat, 12 thin strips cheese, 3 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