Shawnee Lodge Chef's Salad

Ingredients

• 1/2 head iceberg lettuce, chopped into 3/4-inch squares
• 3 cups romaine lettuce, or, red lettuce, chopped into 3/4-inch squares
• 1/2 cup red cabbage, chopped into 3/4-inch squares
• 3 roma tomatoes, quartered longways
• 1 large carrot, peeled and julienned
• 1 cup crouton (home made are best!)
• 1/4 red onion, thinly sliced
• 1 cup honey-roasted ham, from deli, sliced medium and chopped
• 1 cup cooked turkey breast, from deli, thickly sliced and chopped
• 3 slices crisp bacon, crumbled
• 4 sweet gherkins (garnish)
• 4 banana peppers, halved and de-seeded (garnish)
• 1 cup fresh mushrooms, cleaned and sliced
• 4 eggs, boiled and thinly sliced
• saltines, Waverly Wafers, and small garlic breadsticks

Directions

1. 1

   CHOP the lettuce with a French knife if you plan to eat it soon (within 8 hours) -- if not, then tear the pieces by hand (to prevent browning).

2. 2

   Put lettuce into a large bowl and add cabbage, carrot, red onion, mushrooms and bacon -- toss gently.

3. 3

   Place into serving bowls and top each salad with tomatoes, ham, turkey, croutons and eggs along the side, plus the gherkin and pepper garnishes.

4. 4

   Refrigerate or serve with the saltines and with all dressings offered "on the side.".