Chef Salad

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Chill

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Nutritional Content

Allergens: Turkey; Spinach; AllergenMilk; Peppers Bell; Carrots; Corn; Garlic; Onion; Chicken; AllergenEggs

Calories: 210 Kcal

Carbohydrates: 6 g

Protein: 22 g

Total Fat: 11 g

Calcium: 175 mg

Sodium: 230 mg

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Ingredients

10 Servings

• 1 lb 5 Oz Turkey Roast f/Bnls

• 4 Oz Carrot, Fresh

• 0.75 each Peppers, Green Fresh

• 2 lb 8 Oz Salad Mix, Spring

• 5 each Egg Boiled Hard Whole

• 5.5 Oz Cheese, Cheddar Sliced

25 Servings

• 3 lb 5 Oz Turkey Roast f/Bnls

• 10 Oz Carrot, Fresh

• 1.88 each Peppers, Green Fresh

• 6 lb 4 Oz Salad Mix, Spring

• 12.5 each Egg Boiled Hard Whole

• 13.5 Oz Cheese, Cheddar Sliced

50 Servings

• 6 lb 11 Oz Turkey Roast f/Bnls

• 1 lb 4 Oz Carrot, Fresh

• 3.75 each Peppers, Green Fresh

• 12 lb 8 Oz Salad Mix, Spring

• 25 each Egg Boiled Hard Whole

• 1 lb 11 Oz Cheese, Cheddar Sliced

100 Servings

• 13 lb 5 Oz Turkey Roast f/Bnls

• 2 lb 8 Oz Carrot, Fresh

• 7.5 each Peppers, Green Fresh

• 25 lb Salad Mix, Spring

• 50 each Egg Boiled Hard Whole

• 3 lb 5 Oz Cheese, Cheddar Sliced

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Instructions

1. Roast turkey as per separate recipe. Toss carrots and peppers with lettuce.

2. Cut eggs in half lengthwise.

3. Slice turkey into julienne strips.

4. Place 2 cup lettuce mixture into individual serving bowl. Place 3 oz. of turkey on top of lettuce.

   Place 1/2 egg and 1 oz. of cheese next to turkey.
   
   Print Recipe Here