Fresh Chefs Salad Food

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CHEF'S SALAD



Chef's Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

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.

GARDEN-FRESH CHEF SALAD



Garden-Fresh Chef Salad image

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! -Evelyn Gubernath, Bucyrus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

6 cups spring mix salad greens
2 medium tomatoes, coarsely chopped
6 hard-boiled large eggs, coarsely chopped
3 slices deli turkey, cut into thin strips
3 slices deli ham, cut into thin strips
1/2 cup shredded cabbage
4 green onions, sliced
4 fresh baby carrots, sliced
4 radishes, thinly sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup reduced-fat Thousand Island salad dressing or dressing of your choice

Steps:

  • In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.

Nutrition Facts : Calories 171 calories, Fat 9g fat (2g saturated fat), Cholesterol 227mg cholesterol, Sodium 508mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

CHEF'S SALAD WITH KALE



Chef's Salad with Kale image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 slices multigrain bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 cup grated dill havarti cheese (about 4 ounces)
1 bunch scallions, chopped
1/2 cup mayonnaise
1/3 cup chili sauce
1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice
1 5-ounce container baby kale (about 8 cups)
1/2 head iceberg lettuce, cut into 1-inch pieces
1 pint cherry tomatoes, halved
1/2 pound deli-sliced roast beef, torn
1/2 pound deli-sliced roast turkey, torn

Steps:

  • Preheat the oven to 400 degrees. Make the croutons: Toss the bread cubes with the olive oil, cheese and half of the scallions on a rimmed baking sheet. Bake until the cheese melts, about 5 minutes. Use a spatula to flip and stir the croutons to coat in the melted cheese. Bake until golden brown and crisp, about 6 more minutes.
  • Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, croutons and the remaining pickles. Serve with the remaining dressing.

Nutrition Facts : Calories 649 calorie, Fat 43 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 2117 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 32 grams

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