Frank's Recipes! Chef's Salad for 100

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Chef's Salad for 100

Servings: 100 Portions
Portions: 1 Cup Each

6 lb. lettuce, fresh, trimmed
1 3/4 quart (1 lb) cabbage, fresh, shredded
2 quart (2 lb) peppers, sweet, fresh, diced 1/2-inch
3 quart (3 lb) celery, fresh, diced 1/4-inch
1 1/2 quart (2 lb) cucumbers, fresh, pared, sliced 1/8-inch
2 lb. cold meat (optional)
2 lb. cheese, American or Swiss (optional)
20 eggs, hard cooked, wedges (optional)
4 3/4 quart (6 lb) tomatoes, fresh, wedges

Trim, wash, and prepare salad vegetables. Tear prepared lettuce into large pieces.
Combine lettuce with cabbage, peppers, celery, and cucumbers; toss lightly. Cover and
refrigerate; set aside. Cut meat and cheese into thin strips. Add cold meat, cheese,
eggs, and tomatoes to other salad vegetables just before serving. Toss lightly.

NOTE:
8 lb fresh lettuce A.P. will yield 6 lb trimmed lettuce.

1 lb 4 oz fresh cabbage A.P. will yield 1 lb shredded cabbage.

Red cabbage, fresh, shredded may be used.

2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb diced peppers.

4 lb fresh celery A.P. will yield 3 lb diced celery.

2 lb 6 oz fresh cucumbers A.P. will yield 2 lb sliced, pared cucumbers.

Suggested cold meats are bologna, ham, luncheon meat, turkey, or salami.

6 lb 12 oz fresh tomatoes A.P. will yield 6 lb tomato wedges.