CHEF SALAD
This Italian Style Chef Salad recipe is made with many classic chef salad ingredients like lettuce, turkey lunchmeat, cheese and hard-boiled eggs, all tossed in a delicious gorgonzola dressing.This is one of my favorite healthy salad recipes to make!
Provided by The Harvest kitchen
Categories Salads
Time 15m
Number Of Ingredients 19
Steps:
- Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
- Drain the onion and pat dry with paper towels before adding them to the salad.
- Rinse, dry and chop lettuce and thinly slice purple cabbage.
- In a large bowl, combine the lettuce, purple cabbage, onion, tomatoes, cucumber, turkey, garbanzo beans, cheese, pepperoncini, kalamata olives and almonds.
- Toss to thoroughly combine the ingredients.
- Drizzle 1/2 cup of the Gorgonzola dressing over the salad and gently toss to coat the salad with the dressing.
- dd the hard-boiled eggs to the top of the salad and drizzle a little dressing over the tops.
- Add the ingredients to a blender or NutriBullet and blend until smooth and creamy.
- Refrigerate before serving
- Store in the refrigerator and enjoy for up to one week.
Nutrition Facts : Calories 419 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 31 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1164 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
CHEF SALAD (EASY IN 15 MINUTES!)
An easy homemade chef salad recipe that comes together in 15 minutes! Since chef salad ingredients are simple and customizable, you can make this anytime.
Provided by Maya | Wholesome Yum
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Place chopped lettuce into a large bowl, or divide among serving bowls.
- Top with ham, tomatoes, cucumbers, cubed cheeses, and sliced eggs.
- Add dressing and toss to coat, or serve dressing on the side of individual bowls.
Nutrition Facts : Calories 491.4 kcal, Carbohydrate 5.7 g, Protein 23.2 g, Fat 41.2 g, SaturatedFat 10.9 g, Cholesterol 185 mg, Sodium 650.6 mg, Fiber 1.4 g, Sugar 2.7 g, ServingSize 1 serving
CHEF'S SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
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 FOR ONE
I love to have a big chef salad for dinner, sometimes, and there are enough ingredients to make a full plate! This recipe serves one, but you can easily multiply it for more servings. These ingredients and quantities are perfect for me, but if you don't like an ingredient, leave it out. If you love bacon, have more! Customize to your or your family's delight. I call this salad a "composed" salad, where the ingredients are placed around the plate, and all the colors are showcased. You can toss it, if you prefer. It's delicious with ranch dressing, but it would also be very tasty with blue cheese dressing.
Provided by Bibi
Categories Romaine Lettuce Salad
Time 15m
Yield 1
Number Of Ingredients 13
Steps:
- Place torn lettuce leaves on a dinner plate.
- Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
- Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
- Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
- Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
- Drizzle dressing of choice over all and serve.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 23.3 g, Cholesterol 74.8 mg, Fat 26.2 g, Fiber 8 g, Protein 27.4 g, SaturatedFat 9.6 g, Sodium 864.2 mg
CHEF'S SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 49
Steps:
- Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper 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.
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days. For variety, add your favorite dried or chopped fresh herbs.
- Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
- In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
- Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
CHEF SALAD
This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.
Provided by thedailygourmet
Categories Romaine Lettuce Salad
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
- Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg
CHEF'S SALAD
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
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
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 SALAD
Make and share this Chef Salad recipe from Food.com.
Provided by DarksLight
Categories < 15 Mins
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- spread lettuce on plate.
- arrange peppers,tomatoes,eggs,turkey & ham.
- sprinkle with cheese & dressing.
Nutrition Facts : Calories 378.2, Fat 24.8, SaturatedFat 12, Cholesterol 409.2, Sodium 686.6, Carbohydrate 13.2, Fiber 2.5, Sugar 5.8, Protein 25.5
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