COOKING FOR A CROWD - CHEFS SALAD BOWL
12 pounds head lettuce or mixed greens
6 pounds cooked turkey
3 pounds cooked ham
3 pounds cheddar cheese or swiss cheese
50 green pepper rings (8 lb AP)
6 pounds tomatoes (AP), cut into wedges
25 hard-cooked eggs, quartered (p. 271)
1 1/2 quarts salad dressing (1 1/2 to 2 qt) (see notes)
Cut or tear lettuce into bite-size pieces. Portion into individual salad bowls, 4 oz per bowl.
Cut meat and cheese into thin strips. Arrange on top of lettuce, 2 oz turkey, 1 oz ham, 1 oz cheese per bowl.
Garnish with 1 green pepper ring, 2 tomato wedges, and 2 egg quarters.
Serve salad with choice of dressings.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41Â°F. Keep leftover product chilled below 41Â°F. See p. 44 for cooling procedures.
Suggested salad dressings: Mayonnaise, Thousand Island, Roquefort, Creamy French, or Ranch.
Chicken and Bacon Salad. Delete ham and turkey. Cut 6 lb cooked chicken or turkey into strips or cubes and mix with salad greens. Sprinkle 4 lb chopped, crisply cooked bacon over top of salads, 1 oz per salad.
Seafood Chef Salad. Delete turkey and ham. Substitute 1 oz salmon, drained and broken into small chunks, 1 oz shrimp pieces or 2 whole shrimp for each salad.
Taco Salad. Fry 50 10-inch flour tortillas by forming in basket shape around a large dipper or can. Submerge tortillas in hot fat, while still formed around dipper or can, for 20-30 seconds. Remove from fat and drain on paper towel. Prepare ground beef mixture (p. 343). Chill. Prepare lettuce mixture (p. 343). In bottom of shell basket, place 2 1/2 oz lettuce mixture, then 4 oz cold ground beef mixture on top of lettuce. Sprinkle with sliced black olives and Cheddar cheese. Serve with Salsa (p. 568).