ALL-AMERICAN
CHOPPED SALAD
Yield: 48 servings
INGREDIENTS
10-1/2 lb. (6-3/4 gal.) Iceberg lettuce garden salad, prepped
16 (1-1/2 qt.) Hard-cooked eggs, chopped
9 lb. Pacific Northwest Canned Pear Slices, drained
12 Tomatoes, cut in eighths
1-1/2 lb. (1-1/2 qt.) Bacon, cooked and crumbled
1-1/2 qt. Prepared Ranch dressing
METHOD
Divide salad mix among 48 serving bowls. Sprinkle each with 2 tablespoons chopped egg. Put 3 pear slices and 2 tomato wedges on each salad. Sprinkle each salad with 2 tablespoons crumbled bacon. Serve each with 1 ounce dressing drizzled over or on the side.
VARIATION
For a more upscale dish, add 3 slices avocado to each salad and serve with prepared creamy blue cheese dressing.
NUTRITION (Per Serving)
Calories: 270,
Calories from Fat: 176,
Fat: 20g,
Saturated Fat: 4g,
Cholesterol: 83mg,
Sodium: 400mg,
Carbohydrate: 18g,
Dietary Fiber: 4g,
Sugar: 13g,
Protein: 6g,
Vitamin A: 20% DV,
Vitamin C: 18% DV,
Calcium: 5% DV,
Potassium: 11% DV,
Iron: 7% DV,
