The Culinary Professional 2023

Garden Salad

Category:
Salads, simple

Equipment:
Chef’s knife, cutting board, colander or salad spinner, bowl

No. Servings:
10

Serving Size:
1 salad plate

Scale portions to

View measurement units by

Yield:
10 servings

Ingredients

1 hd.

iceberg lettuce

1 hd.

romaine lettuce

1/2 hd.

curly endive

2 oz.

carrots, julienne

2 oz.

red cabbage, shredded

4 ea.

* tomatoes, wedged

1 ea.

cucumber, sliced

Method

Remove cores, trim and cut lettuces into bite-sized pieces.

**Wash and dry lettuces.

Combine lettuce with cabbage and carrots; toss gently until items are uniformly mixed.

Portion salad on chilled plates.

Garnish each plate with two tomato wedges and two cucumber slices. Present with the dressing of your choice.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Variations

Serving variation—Salads may be tossed with a dressing before plating. This should be done immediately before serving.

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Garden Salad

Ingredients

Method