COUNTRY BRUNCH SALAD

3oz         CVF                     Valley Blend salad mix

3sl          Patuxent Farms     slab bacon (cooked)

3ea         Patuxent Farms     sweet sausage links (cooked)

2ea         Glenview Farms    hard cooked eggs (wedged)

1ea         CVF                       6x6 tomato (cut into wedges)

3oz         CVF                       cooked diced potatoes (browned)

½ oz       CVF                       sliced red onion

2ea                                        green pepper rings

2oz          Monarch               Sausalito dressing

Method: build like a chef salad

Yield: one salad