INGREDIENTS

INSTRUCTIONS

1.  TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
M00001.
2.  COOK BACON UNTIL CRISP; DRAIN OFF FAT. SET ASIDE FOR USE IN STEP 6.
3.  TEAR PREPARED LETTUCE INTO PIECES.
4.  PLACE 3/4 CUP LETTUCE IN EACH INDIVIDUAL SALAD BOWL.
5.  PLACE 1 TBSP BLUE CHEESE ON TOP OF LETTUCE IN CENTER.
6.  ARRANGE THE FOLLOWING INGREDIENTS AROUND THE CHEESE IN SEPARATE
WEDGE-SHAPED SECTIONS:  1 TBSP EACH BACON, TOMATOES, EGGS AND CHICKEN;
1 1/2 TBSP AVOCADO (TOSS AVOCADO IN LEMON JUICE TO PREVENT DARKENING
WHILE HOLDING); AND 2 TSP ONIONS.
7.  COVER; REFRIGERATE UNTIL READY TO SERVE.
8.  PREPARE 1 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M-69). (SEE
NOTE 4.)
NOTE:  1.  IN STEP 1:  8 LB 10 OZ FRESH LETTUCE A.P. WILL YIELD 8 LB
TRIMMED LETTUCE; 2 LB 9 OZ FRESH TOMATOES A.P. WILL YIELD 2 LB 5 OZ OR
6 1/3 CUP DICED TOMATOES; 1 LB 10 OZ DRY ONIONS A.P. WILL YIELD 1 LB 7 OZ
OR 4 1/2 CUP CHOPPED ONIONS; 4 LB 13 OZ FRESH AVOCADO A.P. WILL YIELD
3 LB 5 OZ OR 9 1/2 CUP DICED AVOCADO.
NOTE:  2.  IN STEP 5, 5 LB 5 OZ CHICKEN, BROILER-FRYER, WHOLE, MAY BE
USED. COOK ACCCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L15100, OR USE 2 LB
4 OZ (1 1/4-29 OZ CN) CANNED CHICKEN, DRAINED, OR USE 2 LB 2 OZ TURKEY,
COOKED, DICED.
NOTE:  3.  IN STEP 6:  6 OZ (1 1/2 LEMONS) A.P. WILL YIELD 1/4 CUP LEMON
JUICE.
NOTE:  4. ADD 2 TBSP (1-AA LADLE) SALAD DRESSING TO EACH SALAD JUST BEFORE
SERVING TO PREVENT SOGGINESS.
Recipe Number: M07800
SERVING SIZE: 1 CUP (3 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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