Chef Salad Dressing Food

CHEF'S SALAD

Chef's Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

Steps:

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

" CHEF SALAD" DRESSING

This is a wonderful blend of ingredients for a "Chef Salad". Great HOT WEATHER food ! Sliced turkey or chicken, shrimp, sliced ham, cheese, hard boiled eggs, olives, pickled beets, some sliced red onion and any and all other ingredients tossed with cold crisp lettuce! This is perfect! It will keep , refrigerated of course for up to 2 weeks!

Provided by Theresa P

Categories Salad Dressings

Time 10m

Yield 5 1/2 cups

Number Of Ingredients 11

Ingredients

2 cups Miracle Whip
1 cup sugar
3/4 cup cider vinegar
3/4 cup ketchup
3/4 cup vegetable oil
1 teaspoon pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon Tabasco sauce (optional) or 1 teaspoon hot pepper sauce (optional)

Steps:

Mix all ingredients until smooth and well blended.
Store in refrigerator.
Will keep up to 2 weeks.

Nutrition Facts : Calories 447, Fat 30, SaturatedFat 3.9, Sodium 789.9, Carbohydrate 45.7, Fiber 0.4, Sugar 44, Protein 0.8

CHEF'S SALAD

Chef's Salad image

Categories Salad Leafy Green Pork Vegetable Quick & Easy Ham Chickpea Carrot Radish Summer Healthy Lettuce Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 20

Ingredients

6 carrots
8 radishes
a 1-pound piece ham
1 head romaine
1 small head radicchio
1 small head frisée (French curly endive)
a 3-ounce container sunflower sprouts
a 15- to 19-ounce can chick-peas
1 red onion
1 teaspoon salt
For dressing:
1 garlic clove
2/3 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
3 tablespoons mixed fresh herbs such as thyme, rosemary, and marjoram
3 tablespoons white-wine vinegar
1/2 teaspoon salt
1/2 cup olive oil
a piece Parmigiano-Reggiano (about 1/3 pound)
3/4 pound cherry tomatoes

Steps:

Shred carrots and thinly slice radishes. Cut ham into thin strips. Tear lettuces into bite-size pieces and in a bowl toss with sprouts. In a colander rinse and drain chick-peas. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.
Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion. Let onion stand at least 15 minutes and up to 1 hour.
Make dressing:
Chop garlic. In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended. Dressing may be made 1 hour ahead and chilled, covered.
With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Drain onion and pat dry. Halve tomatoes. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

CHEF SALAD

Chef Salad image

Find this easy Chef Salad to prove that food that's fast can also be a good-for-you choice! This chef salad is big enough to serve four.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 4 servings, 2 cups each.

Number Of Ingredients 7

Ingredients

1 g (10 oz.) torn salad greens
6 slices OSCAR MAYER Deli Fresh Smoked Ham, cut into strips
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast, cut into strips
2 g tomatoes, cut into wedges
1/2 g KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 g croutons
1/2 g KRAFT Lite Thousand Island Dressing

Steps:

Place greens on 4 serving plates.
Top with meat, tomatoes, cheese and croutons.
Drizzle with dressing.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

CHEF SALAD

Chef Salad image

The use of fresh meats (or deli meats), various cheeses, and a classic dressing happily perched on a bed of screaming icy, cold, salad greens begs you to chow down, even in the hot, humid weather. Add or subtract to the ingredients, (a must to make it your own) but most of all, make sure you purchase the freshest ingredients available. Serve on very well chilled salad greens, (often I throw a couple of ice cubes on top of the cold lettuces) prior to serving this. Punt off the cubes, wring out excess water, add toppings and drizzle dressing on. Serve immediately. I have divided the dressing recipe to a seperate recipe, which; is found here. Recipe #360477. Sometimes, I just use a simple dressing of 1 part red wine vinegar, to 2 parts extra light olive oil. I have also included the dressing at the bottom of this page too. Both are wonderful additions to a healthful salad. Adapted from a Chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.

Provided by Andi Longmeadow Farm

Categories Salad Dressings

Time 34m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

4 cups lightly packed chopped mixed escarole
green leaf lettuce (use iceberg for crispness too) or iceberg lettuce (use iceberg for crispness too)
1/4 cup julienned smoked ham
1/4 cup julienned cooked turkey breast
1/4 cup thinly sliced boiled cooked chicken breast
1/4 cup American cheese or 1/4 cup cheddar cheese, cut into cubes
1 hard-cooked egg, sliced
1/2 cucumber, sliced (in 1/4 inch chunks)
1/2 onion, sliced
1 tomatoes, quartered
3 tablespoons ketchup
3 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 tablespoons egg substitute (optional)
3/4 cup extra virgin olive oil
1/4 teaspoon salt

Steps:

Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.
Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.
Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.
Top with tomatoes.
For dressing:
Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on.
Let sit in fridge for an hour or so.
Slowly drizzle dressing on top.
(Reserve remaining dressing for another use.).

Nutrition Facts : Calories 475.1, Fat 44.9, SaturatedFat 7.5, Cholesterol 60.2, Sodium 321.3, Carbohydrate 12.6, Fiber 2.6, Sugar 8.2, Protein 7.7

CHEF'S SALAD

Chef's Salad image

Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in this lightened-up dressing. Other essential ingredients include sliced bacon, cooked turkey breast, Swiss cheese, and cooked ham.

Provided by Martha Stewart

Categories Pork Recipes

Time 20m

Number Of Ingredients 10

Ingredients

6 slices bacon
1 1/2 pounds romaine lettuce hearts (2 to 3 hearts)
8 ounces cooked turkey breast, not sliced
4 ounces cooked ham, not sliced
4 ounces Swiss cheese, not sliced
1 lemon
1 scallion
1/3 cup reduced-fat sour cream
2 tablespoons light mayonnaise
Coarse salt and ground pepper

Steps:

Cook bacon: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
Prep lettuce, meats, and cheese: Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.
Make dressing: Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.
Toss salad: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.

Nutrition Facts : Calories 353 g, Fat 18 g, Fiber 3 g, Protein 36 g

CHEF'S SALAD

Chef's Salad image

At the restaurant, we always made three dressings to go with this chef salad...blue cheese, French and Thousand Island. At home, I had to serve all three dressings, too, because everyone had their favorite. Sometimes the kids would use a tablespoon of each. -Eleanore Hill, Fresno, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce, torn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
1 small red onion, chopped
1/2 cup sliced radishes
1 small cucumber, chopped
1 small tomato, chopped
1 cup julienned fully cooked ham
1 cup julienned Swiss or cheddar cheese
DRESSING:
1 cup Miracle Whip
1/2 cup each ketchup, sweet pickle relish and chopped onion
Dash garlic salt

Steps:

In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad.

Nutrition Facts :

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