Chef's Supper Bowl
|Cubed peeled cooked potatoes||4 Cup (64 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Caraway cheese dressing||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped dill pickle||1⁄2 Cup (8 tbs)|
|Shredded lettuce||4 Cup (64 tbs)|
|Tomatoes||2 Medium, cut into wedges|
|Bologna slice||4 Ounce, cut into thin strips|
|Process american cheese slice||2 , cut into thin strips|
|Processed swiss cheese slice||2 , cut into thin strips|
Sprinkle potatoes with 1/2 teaspoon salt.
Combine potatoes, celery, and onion.
Blend together Caraway Cheese Dressing, mayonnaise, and pickle.
Pour half the dressing mixture over potato mixture; toss lightly.
Cover and chill.
Place shredded lettuce in bottom of large bowl.
Mound potato salad in center.
Arrange tomatoes, bologna, and cheeses over.
Pass remaining dressing.