Classic Deluxe Chef’s Salad
From elgourmand2 8 years agoIngredients
- • 1 cup Cucumber , halved lengthwise, seeded & sliced. shopping list
- • 4 cups Romaine lettuce , torn into pieces. shopping list
- • 4 cups of mixed baby lettuce, torn into pieces. shopping list
- • ½ cup celery , diced. shopping list
- • ½ cup carrots , julienne. shopping list
- • 8-10 leaves Leaf lettuce. shopping list
- • ½ cup sliced mushrooms. If using Enoki mushrooms, just trim off the root and lay them out for step #3.. shopping list
- • 1 small jar marinated artichoke hearts, drained, sliced in half. shopping list
- • 2 medium vine ripened Tomatoes , sliced. shopping list
- • 1 med. Firm avocado , sliced. shopping list
- • 1 med. Red bell pepper , cut into strips. shopping list
- • 4 Hard boiled eggs , quartered. shopping list
- • 8 oz. (225 g.) maple or sugar glazed ham, cut into strips. shopping list
- • 8 oz. (225 g.) roasted or poached breast of Turkey (chicken or duck) cut into strips. shopping list
- • 4 oz. (112 g.) mild cheddar cheese , cut into strips. shopping list
- • 4 oz. (112 g.) Swiss cheese , cut into strips. shopping list
How to make it
- 1. Toss cucumber, lettuce, celery and carrots together.
- 2. Place leaf lettuce in bowl as a liner. Add the tossed vegetables, romaine and baby lettuce.
- 3. Place the remaining ingredients in neat rows across the greens.
- Serve with your choice of salad dressing. We put out homemade Italian vinaigrette, Thousand Island, Ranch and Noble Caesar and let folks take their pick.
- My wife always does her, fab, mild garlic bread for something like this and I like a few kalamata olives on the side. Last summer we did this for supper and I happened to have some Dolmathakia (stuffed grape leaves) in the freezer. Brought those to room temp and the combo was superb. If you can buy Dolmathakia you might try that.
People Who Like This Dish 2
- MikeyfromAR Colorado High Desert, US Of A
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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