1. Trim, Wash, And Prepare Salad Vegetables As Directed On Recipe No. M00001.

2. Tear Or Cut Prepared Lettuce Into Large Pieces.

3. Combine Lettuce With Cabbage, Peppers, Celery And Cucumbers; Toss Lightly.

4. Cover; Refrigerate For Use In Step 6.

5. Cut Meat And Cheese Into Thin Strips And Eggs And Tomatoes Into 8 Wedges Each.

6. Place About 1 Cup Salad Vegetables In Salad Bowls. Add 2 Thin Strips Meat, 4 Thin Strips Cheese, 2 Wedges Eggs And 2 Wedges Tomatoes.

7. Cover; Refrigerate Until Ready To Serve. Serve 6 Croutons With Each Salad.

Lettuce; 1 Lb 4 Oz Fresh Cabbage A.P. Will Yield 1 Lb Or 1 3/4 Qt Shredded Cabbage; 2 Lb 7 Oz Fresh Sweet Peppers A.P. Will Yield 2 Lb Or 2 Qt Diced Peppers; 4 Lb 2 Oz Fresh Celery A.P. Will Yield 3 Lb Or 3 Qt Diced Celery; 2 Lb 6 Oz Fresh Cucumbers A.P. Will Yield 2 Lb Or 1 1/2 Qt Sliced, Pared Cucumbers; 6 Lb 2 Oz Fresh Tomatoes A.P. Will Yield 6 Lb Or 4 3/4 Qt Tomato Wedges.

1 3/4 Qt Shredded Cabbage.

And Pimiento Loaf And/Or Turkey.

3 Recipes Meat, Cheese And Eggs. Each Portion: 1 1/2 Cups Salad Vegetables,

6 Strips Meat, 12 Strips Cheese And 9 Wedges Eggs.