CHEF'S SALAD BOWL
Make and share this Chef's Salad Bowl recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Tear salad greens into bite sized pieces.
- Make carrot curls.
- Place all of the vegetables in a salad bowl and toss lightly with herb salad dressing.
Nutrition Facts : Calories 108.5, Fat 5.5, SaturatedFat 0.8, Sodium 45.5, Carbohydrate 14.7, Fiber 7.7, Sugar 4.8, Protein 3.5
TRADITIONAL CHEF'S SALAD RECIPE
Filled with crisp greens, fresh vegetables, hard boiled eggs, and strips of meat and cheese, this entree style salad makes a perfect lunch or dinner.
Provided by RecipeTips
Number Of Ingredients 11
Steps:
- Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl. Toss the greens with remaining ingredients, reserving some julienned pieces of meat, cheese, and egg slices for garnish. Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.
CHEF'S SALAD
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
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 :
KID-FRIENDLY CHEF SALAD
Sara Moulton's kid friendly chef salad is really a charming way to get your child involved and possibly ready to eat a salad.
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Begin by making the toppings for this chef's salad.
- For hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water.
- Boil for 1 minute, then turn off the heat.
- Cover and let sit for 15 minutes in the hot water.
- Next, drain the hot water and run cold water over the eggs.
- Roll each egg gently to crack the shells, then peel.
- Rinse well, then slice into 4 wedges.
- TIP: For easy peeling, work under a running tap or in a bowl of water.
- For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each.
- In a small microwave-safe bowl, melt the butter on high (about 40 seconds).
- Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes.
- Arrange the cubes in a single layer on a baking sheet or toaster oven tray.
- Broil for 1 to 2 minutes, checking frequently to prevent burning.
- Turn and brown the other side.
- Transfer to a paper towel to drain and cool.
- TIP: For fun, cut the bread into shapes using miniature cookie cutters.
- For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl.
- Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper.
- Chill for at least 30 minutes while preparing the remaining salad ingredients.
- TIP: Ask your child to taste the dressing to see if it needs more salt or pepper.
- Explain that salt helps make the flavor sharper and pepper gives it a bite.
- Whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add.
- To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard.
- Break the leaves off and wash in cold water.
- Place in a salad spinner and spin until dry (or pat dry with paper towels).
- Break the leaves into bite-size pieces and place in a large salad bowl.
- TIP: Explain to your kids where the first salad came from.
- Nearly 4,000 years ago, Romans put salt on lettuce and called the new dish herba salata, or salted greens.
- Now the chef is ready to prepare the vegetables.
- Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter.
- Wash the tomatoes and remove the stems.
- Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing.
- TIP: For a fun summer dinner, set up all the ingredients salad-bar style on a picnic table.
- Next, hand everyone a plate and let them assemble their own salad.
- Parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair.
- Pour the dressing over the salad or serve on the side for dipping.
Nutrition Facts : Calories 394.6, Fat 24.2, SaturatedFat 11.2, Cholesterol 185.4, Sodium 294.5, Carbohydrate 22.2, Fiber 6.6, Sugar 7.2, Protein 24.8
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