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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.
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