All-American Chopped Salad

Yield: 48 servings


  • 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

    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.

    NUTRITION (Per Serving)
    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