All-American Chopped Salad

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All-American Chopped Salad

Ingredients

  • 6 cups mixed salad greens
  • 1 can (15-ounces) Pacific Northwest Canned Pear slices, in juice, drained
  • 1 large tomato, cut in eighths
  • 2 hard-cooked eggs, coarsely chopped
  • 4 slices bacon, cooked and crumbled
  • 3/4 cup ranch dressing

Method

Evenly divide the greens among 4 plates (1-1/2 cups per plate) and places 3 pear slices and 2 tomato wedges on each.

Sprinkle each salad with about 2 tablespoons chopped egg and 2 tablespoons crumbled bacon, and drizzle with 2 to 3 tablespoons dressing.

Servings

Makes 4 servings

Nutrition

  • Calories: 270
  • Calories from Fat: 176
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 83mg
  • Sodium: 400mg
  • Carbohydrate: 18g
  • Dietary Fiber: 4g
  • Sugar: 13g
  • Protein: 6g
  • Vitamin A: 20% DV
  • Vitamin C: 18% DV
  • Calcium: 5% DV
  • Potassium: 11% DV
  • Iron: 7% DV

Ingredients

  • 5-1/4 pounds iceberg lettuce, chopped
  • 4-1/2 pounds Pacific Northwest Canned Pear slices, in juice, drained
  • 6 tomatoes, cut in eighths
  • 8 hard-cooked eggs, coarsely chopped
  • 12 ounces bacon, cooked and crumbled
  • 3 cups ranch dressing

Method

Evenly divide salad mix between 24 bowls (2-1/2 cups per bowl) and place 3 pear slices and 2 tomato wedges on each. Sprinkle each salad with 2 tablespoons chopped egg and 2 tablespoons crumbled bacon, and drizzle with 2 tablespoons dressing.

VARIATION: Add 3 slices avocado to each salad and serve with prepared creamy blue cheese dressing.

Servings

Makes 24 servings

Nutrition

  • Calories: 270
  • Calories from Fat: 176
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 83mg
  • Sodium: 400mg
  • Carbohydrate: 18g
  • Dietary Fiber: 4g
  • Sugar: 13g
  • Protein: 6g
  • Vitamin A: 20% DV
  • Vitamin C: 18% DV
  • Calcium: 5% DV
  • Potassium: 11% DV
  • Iron: 7% DV

Ingredients

  • 10-1/2 lb. (6-3/4 gal.) Iceberg lettuce garden salad, prepped
  • 16 (1-1/2 qt.) Hard-cooked eggs, chopped
  • 9 lb. Pacific Northwest Canned Pear Slices, drained
  • 12 Tomatoes, cut in eighths
  • 1-1/2 lb. (1-1/2 qt.) Bacon, cooked and crumbled
  • 1-1/2 qt. Prepared Ranch dressing

Method

Divide salad mix among 48 serving bowls. Sprinkle each with 2 tablespoons chopped egg. Put 3 pear slices and 2 tomato wedges on each salad. Sprinkle each salad with 2 tablespoons crumbled bacon. Serve each with 1 ounce dressing drizzled over or on the side.

VARIATION: For a more upscale dish, add 3 slices avocado to each salad and serve with prepared creamy blue cheese dressing.

Servings

Yield: 48 servings

Nutrition

  • Calories: 270
  • Calories from Fat: 176
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 83mg
  • Sodium: 400mg
  • Carbohydrate: 18g
  • Dietary Fiber: 4g
  • Sugar: 13g
  • Protein: 6g
  • Vitamin A: 20% DV
  • Vitamin C: 18% DV
  • Calcium: 5% DV
  • Potassium: 11% DV
  • Iron: 7% DV