Cowboy Salad

Cowboy Salad

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Step 1

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 2

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.

Step 3

1. In large deep container, add lettuce.

Step 4

2. Layer chopped onion, drained pinto beans, and shredded cheddar cheese evenly over lettuce. Cover, label, date, and refrigerate until ready to serve.

Step 5

CCP: Maintain holding 41°F or below.

Step 6

3. Just before serving, top with crushed corn chips, tomatoes, and French dressing. If salad looks dry, add additional dressing.

Step 7

Serve 8 oz. spdl

Step 8

Cover, label, date, and refrigerate.

Step 9

CCP: Maintain holding 41°F or below.