Best Delias Chefs Salad 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

DELIA'S CHEF'S SALAD

Delia's Chef's Salad image

Delia Smith tosses a fresh and light salad with handy ingredients and contrasting textures - try varying the recipe with different meats and favourite veggies.

Provided by English_Rose

Categories < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

6 ounces slice streaky bacon
8 ounces garlic sausage, in one piece
4 ounces open-cup mushrooms
2 1/2 ounces Roquefort cheese
2 avocados
1 round lettuce, outer leaves removed
1 cos lettuce, outer leaves removed
2 ounces watercress, stalks removed
2 ounces arugula, stalks removed
4 scallions, finely chopped
2/3 cup sour cream
1 small garlic clove, peeled and crushed
2 tablespoons mayonnaise
1 teaspoon coarse grain mustard
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
salt & freshly ground black pepper

Steps:

Before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes.
Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
Now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces.
Next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin).
Next crumble the cheese and peel and slice the avocados.
To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well.
Just before serving, add half the dressing and mix together. Add the remaining dressing and toss again so that everything gets a good coating.
Finally, sprinkle over the scallions and serve immediately. This needs lots of good rustic bread on the table.

Nutrition Facts : Calories 451.1, Fat 38.5, SaturatedFat 12.2, Cholesterol 42.4, Sodium 570.9, Carbohydrate 19.1, Fiber 9.7, Sugar 4.3, Protein 13

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.