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Picnic Chef's Salad

chef.jackson's picture
Ingredients
  Boston lettuce head/Leaf lettuce head 1
  Romaine lettuce head 1
  Watercress 1 Bunch (100 gm)
  Green onions 1 Bunch (100 gm)
  Radishes 1 Bunch (100 gm)
  Sliced corned beef 1⁄2 Pound, cut in thin strips
  Sliced process american cheese 1⁄2 Pound, cut in thin strips
  Sliced swiss cheese 1⁄2 Pound, cut into thin strips
  Hard-cooked eggs 4 , shelled and quartered
  Cucumber 1 , sliced
  Stuffed green olives 10 Ounce, drained (1 Bottle)
  Croutons 4 Ounce (1 Package)
  Vegetable oil 2 Teaspoon
  Cider vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Wash and drain salads greens, trim and wash onions and radishes and wrap them in separate transparent wraps and chill till picnic time
2. Line two deep trays with transparent wrap, arrange greems and onion in one and meat, cheeses, eggs, radishes and cucumber and olives in another mounds and cover to keep it moist
3. Leave croutons in the very package

SERVING
4. Set small salad bowls out so each can make their own salad

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Holiday
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Servings: 
4

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