Chef Salad With Ham Food

CHEF SALAD (EASY IN 15 MINUTES!)

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.

CHEF'S SALAD

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.

3-SALAD CHEF'S SALAD PLATE

Steps:

• Gather your ingredients.
• For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
• For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
• For the chicken salad: Preheat broiler.
• Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
• To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
• Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

CHEF SALAD

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.

KARDEA'S CHEF'S SALAD

Steps:

• For the Buttermilk Ranch Dressing: Stir together the buttermilk, mayonnaise, sour cream, chives, dill, lemon juice, garlic powder, onion powder, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
• Assemble the salad: Arrange the lettuce, Sourdough Croutons, tomatoes, Cheddar, carrots, cucumbers, onion, eggs and ham on a serving platter. Drizzle with desired amount of buttermilk ranch dressing.
• Preheat the oven to 375 degrees F. Toss the bread cubes, olive oil, Parmesan, Italian seasoning, garlic powder and pepper on large rimmed baking sheet. Bake until the bread begins to brown, 10 minutes. Stir and bake until the croutons are browned and crispy, 5 minutes more. Set aside to cool completely.

CHEF'S SALAD

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.