Best Chefs Salad My Way Recipes

GARDEN-FRESH CHEF SALAD

Garden-Fresh Chef Salad image

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! -Evelyn Gubernath, Bucyrus, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 cups spring mix salad greens
2 medium tomatoes, coarsely chopped
6 hard-boiled large eggs, coarsely chopped
3 slices deli turkey, cut into thin strips
3 slices deli ham, cut into thin strips
1/2 cup shredded cabbage
4 green onions, sliced
4 fresh baby carrots, sliced
4 radishes, thinly sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup reduced-fat Thousand Island salad dressing or dressing of your choice

Steps:

In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.

Nutrition Facts : Calories 171 calories, Fat 9g fat (2g saturated fat), Cholesterol 227mg cholesterol, Sodium 508mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

CHEF'S SALAD MY WAY

Chef's Salad my way image

This is one of my favorite lunches or light dinners. I like mine with creamy Italian, Southwest Chipotle or Catalina dressing.

Provided by Beverley Williams

Categories Lettuce Salads

Time 30m

Number Of Ingredients 14

Ingredients

1 c spinach
2 c red leaf lettuce
1 c arugula
4 c romaine lettuce
1 c ham, cooked and cubed
1 c turkey breast, cooked and cubed
2 green onions, chopped fine
1/2 c cheddar cheese, cubed
1/2 c swiss cheese, cubed
2 egg, hard boiled, sliced
1/2 c cherry tomatoes, halved
2 stalk(s) celery, diced small
1 large carrot, shredded
bacon bits and croutons (optional)

Steps:

1. Tear lettuce and spinach into bite sized pieces.
2. Place in a large salad bowl., Add carrot, celery, onion, tomatoes,egg, both cheeses, turkey and ham.
3. Toss gently to mix.
4. Serve with your favorite dressing. Add bacon bits and croutons if desired.

CHEF'S SALAD

Chef's Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

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

Chef's Salad image

As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend's house for dinner. Her mother offered me a salad, which I expected to be like one of my mum's-lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn't quite have the wow factor of my mum's compositions. This salad, inspired by hers, is crisp, satisfying and the colors make it look as good as it tastes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces
7 ounces plant-based protein chicken fillets, cooked and thinly sliced
2 1/2 ounces (70 grams) watercress (about 2 handfuls)
1 cup frozen peas, thawed
6 sun-dried tomatoes, thinly sliced
3 heads Baby Gem lettuce, roughly chopped
2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced
2 scallions, thinly sliced
1 medium carrot, grated
8 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
Flaky sea salt and freshly ground black pepper

Steps:

Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
Just before serving, drizzle the dressing over the salad and toss well until evenly coated.