COOKING FOR A CROWD - TOSSED VEGETABLE SALAD
7 pounds salad greens (see notes)
3 pounds salad ingredients (see notes)
garnish as needed (see notes)
1 1/4 quarts Salad Dressing (see variations of Mayonnaise)
Wash greens thoroughly and drain. Tear into bite-size pieces.
Add salad ingredients to greens. Toss lightly. Portion into individual salad bowls or plates, 3 oz per portion.
Garnish salads if desired.
Serve with choice of dressings. If preferred, French, Italia, or oil-and-vinegar dressing may be added to the salad just before serving.
Yield: 10 pounds
Notes: Salad Greens. Select one or more: iceberg, leaf, Bibb, Boston, or romaine lettuce, endive, spinach, escarole, celery cabbage, watercress. See Exhibit X for kinds of lettuce and p. 465 for types of salad greens.
Salad Ingredients. Select one or more: diagonally sliced asparagus, sliced Jerusalem artichokes, artichoke hearts, sliced avocado, bean sprouts, garbanzo beans, broccoli florets or sliced broccoli stems, chopped or shredded red cabbage, shredded or thinly sliced carrots, sliced cauliflower florets, sliced or diced celery, sliced or diced cucumbers, sliced green onions or scallions, diced green peppers, sliced fresh mushrooms, cooked green peas, sliced radishes, halved cherry fresh tomatoes tomato wedges, sliced water chestnuts, sliced zucchini.
Garnishes. Alfalfa sprouts, crumbled crisp-cooked bacon, crumbled blue cheese, shredded cheddar cheese, cheese strips or cubes, seasoned croutons, sliced or quartered hard-cooked eggs, sliced olives, onion rings (fresh or French fried), parsley sprig, green pepper rings or strips, sunflower seeds, cherry tomatoes, tomato wedges, toasted wheat germ.
Salad Dressings. French, Italian, Oil ad Vinegar, Roquefort, Thousand Island, Buttermilk, Horseradish Cream, Green Peppercorn Cream, Sour Cream Basil.