| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
![]() | |
![]() |
|
![]() | |
Chef's Salad (Entree)
Source: U.S. Department of Defence | |
![]() |
![]()
Custom Search
|
![]() 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.
Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/salads_and_dressings/chefs_salad_entree.html Copyright © 1995-2019 ITA all rights reserved.
|
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