| HAM & CHEESE SPRING SALAD |
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- 1-5 lb. container MRS. GERRY’S SPRING SALAD
- 1 lb. (4 cups) cooked ham, julienne cut
- 8 oz. (2 cups) shredded Cheddar cheese
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
- Makes 6.5 lbs. of salad.
2.2.1
- 1-5 lb. container MRS. GERRY’S SPRING SALAD
- 1 cup (4 oz.) real bacon bits
- 2 cups (8 oz.) sliced fresh celery
- 2 cups (8 oz.) diced fresh tomato
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
- Makes 6.25 lbs. of salad.
2.2.1
| SPRING SALAD with GRAPES, CHICKEN, CELERY & ALMONDS |
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- 1 (5 lb.) container MRS. GERRY’S SPRING SALAD
- 2 lbs. seedless red grapes
- 1 lb. (4 cups) diced cooked chicken
- 2 cups (8 oz.) sliced fresh celery
- 1 cup (4 oz.) toasted slivered almonds
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33 to 39 degrees F before serving. Makes 8.75 lbs. of salad.
2.2.1
- 1 (5 lb.) container MRS. GERRY’S SPRING SALAD
- 1 lb. cooked and shelled medium shrimp
- 2 cups (8 oz.) sliced fresh celery
- 2/3 cup catsup or chili sauce
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33 to 39 degrees F before serving. Makes about 7 lbs. of salad.
2.2.1