Funked Out Chef Salad Food

DELUXE CHEF SALAD

Steps:

• Slice cucumber and toss with lettuce, celery and carrots. Place leaf lettuce on plate or container as an under liner. Add the greens.
• Place the remaining ingredients in neat rows across the greens. Slice the meat and cheese in strips and place on top of the salad. Serve with your choice of fat-free salad dressing.

FUNKED OUT TOMATO SOUP

Steps:

• In a large saucepan over medium-high heat, add the olive oil.
• Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.

FUNKED OUT RICE PUDDING

Steps:

• In a large saucepan, combine the milk, sugar, vanilla, and rice. Bring to a simmer over low heat and allow cook until rice is tender, about 35 to 40 minutes
• In a medium-sized bowl, whisk together the egg yolks and powdered sugar. Slowly temper the eggs by adding the hot rice mixture, a little at a time, while whisking. Once the eggs become warm, add them back to the pan. Stir constantly until the pudding thickens. Add the white chocolate chips and stir until combined and smooth. Stir in the cherries, then remove the pan from the heat and mix until all of the ingredients are evenly distributed.
• Refrigerate the pudding for 1 to 2 hours. Remove from the refrigerator, scoop the pudding into serving dishes and garnish with fresh mint, cherries and chocolate chips

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.