Chef’s Salad With Crouton

INGREDIENTS

INSTRUCTIONS

TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
M00001. TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES. COMBINE
LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS LIGHTLY.
COVER; REFRIGERATE FOR USE IN STEP 6. CUT MEAT AND CHEESE INTO THIN
STRIPS AND EGGS AND TOMATOES INTO 8 WEDGES EACH. 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. 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  3/4 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 1/2 QT
SLICED, PARED CUCUMBERS; 6 LB 2 OZ FRESH  TOMATOES A.P. WILL YIELD 6 LB
OR 4 3/4 QT TOMATO WEDGES.  NOTE:  2.  IN STEP 1, 1 LB 4 OZ FRESH, RED
CABBAGE A.P. WILL YIELD 1  LB OR 1 3/4 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
1/2 RECIPES FOR SALAD  VEGETABLES; 3 RECIPES MEAT, CHEESE AND EGGS.
EACH PORTION:  1 1/2  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.

A Message from our Provider:

“Shock your mom – go to church”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 39
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 100.5mg
Potassium: 139.8mg
Carbohydrates: 7.4g
Fiber: 1.2g
Sugar: 1.5g
Protein: 1.4g