Chef's Salad

Cookbook

Preparation

Tear washed lettuce in bite-size pieces and place in salad bowl(s). Arrange julienne strips of assorted cheese, cooked ham and salami atop lettuce; add fresh vegetables, such as carrot and celery sticks, cauliflower, cucumber, radish and red onion slices and tomato wedges. If desired, include hard-cooked egg wedges, sliced olives, crumbled bacon and croutons. Serve with a favorite dressing.

Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.