Nifs Light And Lean Chefs Salad Food

NIF'S LIGHT AND LEAN CHEF'S SALAD

Steps:

• Put lettuce and tomatoes into a large salad owl. Pour in the first amount of dressing and sprinkle with preferred amount of pepper; mix well.
• Divide and place on 2 serving plates.
• Arrange half of the cheese, ham, turkey and eggs in rows on each plate of the lettuce mixture. You can sprinkle with a bit more dressing if you want to.

LIGHT NICOISE SALAD

Steps:

• Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
• Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
• Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
• Photograph by Antonis Achilleos

CHEF SALAD

Steps:

• Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.
• Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.
• Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.
• Top with tomatoes.
• For dressing:
• Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on.
• Let sit in fridge for an hour or so.
• Slowly drizzle dressing on top.
• (Reserve remaining dressing for another use.).

CHEF'S SALAD

Steps:

• Cook bacon: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
• Prep lettuce, meats, and cheese: Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.
• Make dressing: Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.
• Toss salad: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.

CHEF SALAD

Steps:

• Place greens on 4 serving plates.
• Top with meat, tomatoes, cheese and croutons.
• Drizzle with dressing.