Coleslaw

Ingredients:
1 pt Mayonnaise
2 fl oz Vinegar
1 oz Sugar (optional)
2 tsp Salt
tsp White pepper
4 lb EP Cabbage, shredded
25 Lettuce cups
Procedure:
1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless steel bowl. Mix until
smooth.
2. Add the cabbage and mix well.
3. Taste and, if necessary, add more salt and/or vinegar.
4. Arrange the lettuce leaves as under liners on cold salad plates.
5. Using a no. 12 scoop, place a mound of coleslaw in the center of each plate.

Mixed Green Salad

Prepare mise en place for mixing green salad.
Tools/Equipment Needed:
Refrigerator
Colander
Mixing bowl
Plate for serving
Ingredients:
Romaine lettuce
Pepper strips
Carrots
Dressing
Procedure:
1. Wash greens thoroughly.
2. Drain greens well.
3. Crisp the greens. Refrigerate green in a colander cover with damp cloth.
4. Cut or tear into bite pieces.
5. Mixed the greens. Toss gently until uniformly mixed. Non-juicy raw vegetable garnish such as
green pepper strips or carrots red maybe mixed in at this time. For toss salad to serve
immediately, add the dressings to the greens in a bowl. Toss to coat the greens with the
dressing.
6. Plate the salads. Cold plate should be used. Continue avoid plating salad more than an hour
or two before service to prevent wilting or drying of greens.
1. 7. Garnish and serve.