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Chef's Salad

 Chef's Salad
"AT the restaurant, we always made three dressings to go with this cheese, French and Thousand Island. At home, I had to serve all three dressings, too, because everyone had their favorite. Sometimes the kids would use a tablespoon of each."
6 ServingsPrep: 15 min. + chilling


  • 1/2 head iceberg lettuce, torn
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
  • 1 small red onion, chopped
  • 1/2 cup sliced radishes
  • 1 small cucumber, chopped
  • 1 small tomato, chopped
  • 1 cup julienned fully cooked ham
  • 1 cup julienned Swiss or cheddar cheese
  • 1 cup Miracle Whip
  • 1/2 cup each ketchup, sweet pickle relish and chopped onion
  • Dash garlic salt


  • 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. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.