Chef’s Salad

Chef’s Salad makes a nice light lunch or dinner meal!

1 head iceberg lettuce or romaine

12 radishes, trimmed and sliced

2 stalks celery, julienne

1 1/2 cups Ranch Dressing-homemade recipe here

4 tomatoes, peeled and each in 6 wedges

1/4 cup Swiss cheese strips, 1/8 inch wide, 1 1/2 inches long

1 cup cooked ham, strips 1/8 inch wide, 1 1/2 inches long

1 cup cooked chicken or turkey, strips 1/8 inch wide, 1 1/2 inches long

4 hard boiled eggs, quartered

salt & freshly ground black pepper

Core the iceberg lettuce and save four outside leaves for the bed in which to put the salad.

Place them around the edges of a large salad bowl.

Cut or tear the remaining lettuce into bite-sized pieces, place in the bowl, and toss with the radishes, celery and half of the dressing.

Arrange the tomato wedges around the inside edges of the lettuce.

Combine the cheese, ham, chicken or turkey, toss and spread over the lettuce and vegetables.

Place the hard boiled eggs between the tomato wedges.

Salt and pepper lightly over salad.

Spoon the rest of the dressing over salad.

Serve with Sun Dried Tomato Provolone Bread.

Serves 4

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS