Moms Chef Salad 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.

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

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.

MOM'S CHEF SALAD

Steps:

• 1. Wash all vegetables, let lettuce drain on paper towel. Place ingredients of vegetables in large bowl after prepping.
• 2. Sliced apples into small bowl sprinkle with lemon juice and mix, cover with plastic wrap and put into refrigerator This keeps your apples from turning brown and keeps them crisp.
• 3. Cut Ham and Turkey into cubes set aside. Slice radishes (bunch), cherry tomatoes slice in half, drain sliced olives, cut off ends of cucumbers and rub each end with the cut off ends, this takes out some of the bitter, score with fork on rind all the way around from end to end, slice cucumbers thin, shred boiled eggs in separate bowl and set aside,
• 4. Toss in large bowl all greens, add other vegetables, toss in tomatoes and olives. After all vegetables are tossed in bowl prepare your plates each separate. Place salad on plate like a bed, spread meat, apples, craisins, shredded boiled eggs, sunflower seeds, spread shredded cheese, and top with your favorite dressing, garnish with crackers on the side. ENJOY this refreshing Salad as a meal.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

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.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

CHEF SALAD FOR ONE

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.

CHEF'S SALAD WITH ROQUEFORT DRESSING

Steps:

• Place lettuces in a large bowl. Add ham, turkey, bacon, tomatoes, radishes, cheese, and avocado; season with salt and pepper. Drizzle with vinaigrette, and gently toss to combine. Serve immediately.