Shawnee Lodge Chef's Salad

• 12 head iceberg lettuce, chopped into 3/4-inch squares
• 3 cups romaine lettuce, or, red lettuce, chopped into 3/4-inch squares
• 12 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!)
• 14 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
• saltine, Waverly Wafers, and small garlic breadsticks

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. Put lettuce into a large bowl and add cabbage, carrot, red onion, mushrooms and bacon -- toss gently.
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. Refrigerate or serve with the saltines and with all dressings offered "on the side.
5. ".

romaine lettuce, red cabbage, roma tomatoes, carrot, red onion, honey, turkey breast, bacon, sweet gherkins, banana peppers, fresh mushrooms, eggs, waverly wafers

Taken from www.food.com/recipe/shawnee-lodge-chefs-salad-187239 (may not work)