Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

2. TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES.

3. COMBINE LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS LIGHTLY.

4. COVER; REFRIGERATE FOR USE IN STEP 6.

5. CUT MEAT AND CHEESE INTO THIN STRIPS AND EGGS AND TOMATOES INTO 8 WEDGES EACH.

6. 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.

7. 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.

SERVING SIZE: 1 C SALAD

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.