loading

This light and easy (and quick) Chef's Salad is a very versatile dish. You can change out the ingredients as you wish; if spicy Cajun turkey doesn't appeal to you, use plain deli turkey, or replace the turkey with ham, or any meat of your choice, or make it meatless. The blend of smoked cheddar and Swiss cheeses is a new favorite of mine, but you can use whatever cheese you like; goat cheese, sharp cheddar, Fontina,, provolone, etc. If you want boiled eggs in your Chef's Salad, use them.

Step 1: INGREDIENTS (2 Servings)

FOR THE SALAD:

  1. About 2 cups of tender young Romaine leaves, rinsed, dried, and broken into bite sized pieces.
  2. 1/2 of a medium sized raw red tomato, cut into bite sized pieces.
  3. 2 Scallions, whites and light green parts only, finely sliced (you can use the green tops, too, but mine were sightly wilted).
  4. 2 ounces of deli meat (I used Boar's Head spicy Cajun turkey breast),cut into pieces.
  5. 1 ounce cheese of your choice (I used a blend of Smoked Cheddar & Swiss Cheese), cut into pieces.

FOR THE DRESSING:

  1. 1-1/2 TBS of Mayo (I just discovered Kraft's Mayo with Olive Oil and Cracked Black Pepper - Good)!
  2. 1 teaspoon grainy Dijon Mustard.
  3. A little honey as a sweetener (I used about 1/2 teaspoon),
  4. 1 teaspoon White Balsamic Vinegar (start with 1; taste, add more if you like) (you can also add a little more honey or another sweetener if you think it is needed).
  5. S&P to taste (although you will probably not need more pepper if you use the Kraft Mayo referenced above).
  • NOTE: This recipe is designed to provide 2 small luncheon or side salads. If you want to make more or bigger salads, just increase the salad ingredients accordingly and double the dressing recipe.

Step 2: PREPARATION:

  1. Mix all of the salad dressing ingredients together and set aside while you make the salad.
  2. Rinse, pat dry, and break up the salad greens; place them in a large mixing bowl.
  3. Chop, dice, & slice the scallions, tomato, meat & cheese, and add it to the mixing bowl, mix thoroughly (by hand works well)
  4. If you are preparing luncheon for two, divide the salad mixture into two small bowls and top with dressing.

(If you're eating alone, just top one of the small bowls with dressing. Cover & refrigerate the remaining salad mix and the remaining dressing separately and enjoy it as a side salad with your dinner).

  • NOTE: The crackers pictured on the serving tray are also one of my favorites. They are Good Thins Gluten-Free Rice and Veggie blends.

Step 3: NUTRITION:

I have prepared the nutritional value of this salad, and the salad dressing, to the best of my ability using the MyFitnessPal Recipe Analyzer. Just click on the images to enlarge them.

Each serving of salad will contain about 100 calories. Topping the salads with the dressing used in this recipe will add about 50 calories more per serving.

(If you are really hungry, you can eat both servings and you will still have a meal that contains just under 300 calories and about 834 mg's of sodium)!

ENJOY!

<p>NOPE! NOPE! NOPE! This is NOT a Chef Salad! You did NOT include Hard Boiled EGGS in your recipe!! ALL CHEF SALADS MUST INCLUDE HARD BOILED EGGS SLICES!!!!!!!!!!!!!!!! Nice try though. Your salad does look great, but you can NOT call it a Chef Salad!</p>

About This Instructable

332views

20favorites

License:

Bio: I am a 80-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down ... More »
More by THE GOURMET GRANDPA:Oven Roasted Curried Cauliflower ROASTED PORK LOIN WITH CRUSHED GREEN PEPPERCORNS AND GREEN APPLE BOURBON SUNDAY MORNING FRITTATA 
Add instructable to: