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Cape Cobb Salad Yield: 24 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Iceberg lettuce pieces | 3 lb. | - | ||||
| Spinach leaves | 1 lb. 8 oz. | - | ||||
| Crisp cooked bacon, crumbled | 24 oz. | - | ||||
| Chopped tomatoes or red bell pepper pieces |
4 lb. 8 oz | Approx. 1 gal. | ||||
| Peeled, hard-cooked eggs, coarsely chopped or sliced | 4 lb.* | 36 Large | ||||
| Carrots, shredded | 3 lb. | - | ||||
| Mushrooms, sliced | 2 lb. 4 oz. | - | ||||
| Cooked crab meat, shredded or in chunks, or cooked salad shrimp | 24 oz. | - | ||||
| Green onion slices | 12 oz. | 3 cups |
- DIRECTIONS
- » For each salad, place 2 oz. lettuce in each of 24 salad bowls or plates. Place 1 oz. spinach leaves near outer edge of each bowl or plate.
- » For each salad, in neat rows over lettuce starting from outer edge, place:
1 oz. bacon
3/4 cup (3 oz.) tomato
2-1/2 oz. (1-1/2) eggs
1/2 cup (2 oz.) carrots
1/2 cup (1-2/3 oz.) mushrooms
1 oz. crab meat or shrimp - » Sprinkle 2 tablespoons green onion slices over tomatoes.
- » Cover and refrigerate until serving. Serve with desired dressing.
- *If using peeled, hard-cooked egg product.