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Cheese & Carrot Salad

Cheese & Carrot Salad

Suitable for vegetarians

Allergens

Milk, egg

Ingredients

ingredients
Item Quantity Allergen
Cheese 800g Milk
Boiled Eggs 10 (1/2 each) Egg
Pineapple rings 20 (1each)
Grated carrots 600g
Mixed leaf salad 175g
Cucumber 250g
Cherry Tomatoes 200g
Red onions 100g
Watercress 25g

Method

  • Place all ingredients decoratively on plate.
  • Wrap with cling film.
  • Keep refrigerated until service time.
Cheese & Carrot Salad

Salads

Yield:Primary 20 portions

        Secondary 16 portions