Source: U.S. Department of Defence
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Cobb Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 030 00
COBB SALAD
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
213 cal
8g
9g
17 g
57 mg
351 mg
85 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
5 lbs
LETTUCE,LEAF,FRESH,HEAD
8 lbs
12-1/2 lbs
TOMATOES,FRESH,CHOPPED
2-1/2 lbs
1 qts 2-1/4 cup
2-1/2 lbs
3-1/8 lbs
2 qts 1-1/2 cup
4-1/2 lbs
AVOCADO,FRESH,DICED
ONIONS,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/4 cup
1-2/3 lbs
1-7/8 lbs
1 qts 2-1/4 cup
CHEESE,BLUE-VEINED
EGG,HARD COOKED,CHOPPED
1-7/8 lbs
1 qts 2-3/8 cup
CHICKEN,COOKED,DICED
2-1/8 lbs
2-1/8 oz
1/4 cup 1/3 tbsp
JUICE,LEMON
GARLIC FRENCH DRESSING
3 qts 1/2 cup
Method
1
Cook bacon until crisp; place cooked bacon on absorbent paper to eliminate excess fat. Chop bacon.
2
Trim, wash and prepare vegetables. Tear lettuce into pieces. Place 3/4 cup lettuce into each individual salad bowl.
3
Place 1 tablespoon blue cheese in the center on top of lettuce.
4
Arrange following ingredients around cheese in separate wedge-shaped sections: 1 tablespoon each of bacon, tomatoes, eggs, and
chicken; 1-1/2 tablespoons avocado (toss avocado in lemon juice to prevent darkening); and 2 teaspoons onions.
5 CCP: Cover; refrigerate at 41 F. or lower.
6 Serve with Garlic French Dressing (Recipe No. M 060 00).
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https://theodora.com/recipies/salads_and_dressings/cobb_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 213 cal |
| Carbohydrates: | 8g |
| Protein: | 9g |
| Fat: | 17 g |
| Cholesterol: | 57 mg |
| Sodium: | 351 mg |
| Calcium: | 85 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BACON,RAW | 5 lbs | ||
| LETTUCE,LEAF,FRESH,HEAD | 8 lbs | 12-1/2 lbs | |
| TOMATOES,FRESH,CHOPPED | 2-1/2 lbs | 1 qts 2-1/4 cup | 2-1/2 lbs |
| AVOCADO,FRESH,DICED | 3-1/8 lbs | 2 qts 1-1/2 cup | 4-1/2 lbs |
| ONIONS,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/4 cup | 1-2/3 lbs |
| CHEESE,BLUE-VEINED | 1-7/8 lbs | 1 qts 2-1/4 cup | |
| EGG,HARD COOKED,CHOPPED | 1-7/8 lbs | 1 qts 2-3/8 cup | |
| CHICKEN,COOKED,DICED | 2-1/8 lbs | ||
| JUICE,LEMON | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| GARLIC FRENCH DRESSING | 3 qts 1/2 cup |
| Method: | |
|
1 Cook bacon until crisp; place cooked bacon on absorbent paper to eliminate excess fat. Chop bacon. 2 Trim, wash and prepare vegetables. Tear lettuce into pieces. Place 3/4 cup lettuce into each individual salad bowl. 3 Place 1 tablespoon blue cheese in the center on top of lettuce. 4 Arrange following ingredients around cheese in separate wedge-shaped sections: 1 tablespoon each of bacon, tomatoes, eggs, and chicken; 1-1/2 tablespoons avocado (toss avocado in lemon juice to prevent darkening); and 2 teaspoons onions. 5 CCP: Cover; refrigerate at 41 F. or lower. 6 Serve with Garlic French Dressing (Recipe No. M 060 00). |
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