Turkey Chef Salad Food

TURKEY AND MILLET CHEF'S SALAD

Steps:

• Toast the millet in a medium saucepan over medium-high heat, stirring occasionally, 3 to 4 minutes. Add 2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork, then let cool, uncovered, 5 minutes.
• Meanwhile, make the dressing: Whisk the dijon mustard, vinegar, honey, mustard powder and a pinch each of salt and pepper in a small bowl until smooth. Whisk in the vegetable oil.
• Chop the turkey, cut the tomatoes into small chunks and thinly slice the radishes. Combine the turkey, tomatoes and radishes in a large bowl. Add 2 to 3 tablespoons of the dressing, season lightly with salt and pepper and toss. Add the millet and all but 1/4 cup of the remaining dressing and toss again. Add 2 cups salad greens and toss.
• Divide the remaining greens among plates. Top with the millet mixture and sprinkle with the cheese. Drizzle with the remaining dressing.

TURKEY CHEF SALAD

Steps:

• Rinse and dry salad greens. Divide the greens and rest of the ingredients equally on four plates. Whisk together vinegar, oil, salt and pepper and drizzle on top of salad.

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.

CHEF'S SALAD

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.

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.

TURKEY CHEF SALAD

Steps:

• Among 4 dinner plates, divide salad greens. Top evenly with turkey, beans, cheese and radishes.
• In small bowl, beat remaining ingredients with wire whisk until blended. Drizzle dressing over salads.

CHEF'S SALAD WITH TURKEY, AVOCADO, AND JACK CHEESE

Steps:

• In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.
• Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

" CHEF SALAD" DRESSING

Steps:

• Mix all ingredients until smooth and well blended.
• Store in refrigerator.
• Will keep up to 2 weeks.