Chef'S Salad With Meat
|Head of lettuce||1 , washed and chilled|
|Romaine/Endive||3⁄4 Bunch (75 gm), washed and chilled|
|Cooked meat||1 Cup (16 tbs), julienned to strips (Use Beef, Ham Or Tongue Meat)|
|Cooked chicken/Cooked turkey||1 Cup (16 tbs), julienned to strips|
|Thin swiss cheese strips||1 Cup (16 tbs) (Or Juliennes)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Canned anchovy fillets||2 Ounce (1 Can)|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|French dressing||1⁄4 Cup (4 tbs)|
|Ripe olives||2 Ounce|
|Hard-cooked eggs||2 , sliced|
|Tomatoes||2 , cut into wedges|
Into large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups).
Reserve few strips of meat and cheese.
Toss remaining meat and cheese strips, the onion, celery and anchovies with the salad greens.
Blend mayonnaise and French dressing; pour over salad and toss.
Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges.