Chef Salad

Long associated with American hotel kitchens, chef salad is a composed plate built for a satisfying lunch. Crisp romaine and iceberg hold strips of ham and turkey, cheddar and Swiss, eggs, and bright vegetables.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 18g carbs
• 34g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 8 cups romaine lettuce
• 4 cups iceberg lettuce
• 6 oz deli ham
• 6 oz deli turkey
• 4 oz cheddar cheese
• 4 oz Swiss cheese
• 4 hard-boiled eggs
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 1 cup croutons
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Wash and dry the romaine and iceberg lettuces thoroughly, then chop or tear into bite-sized pieces and combine in a large bowl.
2. 2Slice the deli ham and turkey into thin strips about 1/4-inch wide.
3. 3Cut both the cheddar and Swiss cheeses into matchstick strips or small cubes.
4. 4Peel the hard-boiled eggs and cut them into quarters or slices.
5. 5Halve the cherry tomatoes, thinly slice the cucumber, and thinly slice the red onion.
6. 6Prepare the dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until emulsified.
7. 7Arrange the chopped lettuces as the base in 4 individual serving bowls.
8. 8Evenly distribute the ham strips, turkey strips, cheese strips, egg pieces, cherry tomatoes, cucumber slices, and red onion over the greens in each bowl.
9. 9Top each salad with croutons.
10. 10Drizzle prepared dressing over each salad just before serving, or serve the dressing on the side.
11. 11Toss gently if desired, or leave composed for a traditional presentation.