Greek Chop Salad
| Shelf Life: | 1 day |
| Portion/Serving: | 1 salad |
| Revision Date: | Mar 1, 2013 |
|
Notes
For the To-Go salad - the dressing is packaged and placed on the side, with fresh lemon wedge in package. |
|
Ingredients
| 4 | oz. | Romaine Lettuce |
| 1 | oz. | Feta Cheese |
| 6 | ea. | Kalamata Olives – cut in half lengthwise |
| 1 | oz. | Cucumber – cut in ¼” half moons |
| 1 | oz. | Green Bell Pepper – julienne |
| ½ | oz. | Red Onion (julienne) |
| 1 | oz. | Ken’s Greek Dressing, *or oil and vinegar, per customer choice |
| 1 | wedge | Lemon juice – fresh |
| 2 | ea. | Grape tomatoes – cut in ½ |
| 2 | ea. | Pepperoncini |
| 1 | ea. | Breadstick (prep recipe) |
| 1 | ea. | Lemon wedge, fresh cut, seeded |
Equipment
- Foodservice gloves
- Knife
- Cutting board
- Mixing bowl
- Tongs
- 1 oz. ladle
Preparation
PROCEDURE
- Remove the damaged leaves of romaine, then cut into 1” x 1” pieces, wash and dry the lettuce well.
- Prepare and cut all other ingredients as detailed.
DINE IN
- Place the romaine and half of the feta, olives, cucumbers, peppers and onions in a mixing bowl, add the lemon juice and dressing.
- Mix well to evenly distribute the dressing.
- Place the mixed salad into the Cardinal R 0848 bowl.
- Top with the tomatoes, pepperoncini and remaining feta, olives, cucumbers, peppers and onions.
- Serve with breadstick as shown below.
TO-GO
- Place the romaine in the Eco Expressions container (0974).
- Top with remaining ingredients as shown (except dressing).
- Place lid on container, seal with square MADE Market sticker.
- Serve with bread stick.
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