Chopped Salad
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Nov 1, 2012 |
|
Notes
|
|
Ingredients
| 4 | oz. | Romaine lettuce |
| 2 | slices | Bacon, cooked and diced |
| 1 | oz. | Celery, cut on long bias |
| ½ | oz. | Green bell pepper, ¼" slice |
| ½ | oz. | Red bell pepper, ½" slice |
| ½ | oz. | Red onion, ½" slice |
| 2 | oz. | Grape tomatoes, cut in half lengthwise |
| 3 | oz. | Rotisserie chicken, skin removed, cut into ½" dice |
| 1 | oz. | Croutons |
| 2 | oz. | Ken’s Cracked Peppercorn Dressing, *or customer selection |
| 2 | oz. | Blue cheese, crumbles |
| 1 | tsp. | Herb mix |
| 1 | ea. | Hard-boiled egg, quartered |
| 1 | ea. | Breadstick |
Equipment
- Foodservice gloves
- Knife
- Cutting board
- Mixing bowl
- Tongs
- 2 oz. ladle
Preparation
PROCEDURE
- Remove the damaged leaves of romaine, then cut into 1” x 1” pieces, wash and dry the lettuce well.
- Prepare and cut all other ingredients as detailed.
DINE IN
- Place the lettuce and all remaining ingredients in a mixing bowl, add the dressing.
- Mix well to evenly distribute the dressing.
- Place the mixed salad into the Cardinal R 0848 bowl.
- Serve with breadstick as shown below.
TO-GO
- Place lettuce in the Eco Expressions square container (0974).
- Top with remaining ingredients as shown (except dressing).
- Place lid on container, seal with square MADE Market sticker.
- Serve with a bread stick.
NOTE
For the To-Go salad - the dressing is packaged and placed on the side.
Related Recipes
Spinach Salad
Caesar Salad
Greek Salad
Caprese Salad
House Salad
