Garden-Fresh Chef Salad Recipe

Garden-Fresh Chef Salad Recipe
Garden-Fresh Chef Salad Recipe photo by Taste of Home
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Garden-Fresh Chef Salad Recipe

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For a lot of the year, I can use my garden's produce when I make this cool salad. In spring, it's salad mix and radishes, and in summer, we have tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

In a large bowl, combine the first nine ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing. Yield: 6 servings.
Originally published as Garden-Fresh Chef Salad in Simple & Delicious April/May 2014

Nutritional Facts

2 cups: 171 calories, 9g fat (2g saturated fat), 227mg cholesterol, 508mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.

  • 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
  1. In a large bowl, combine the first nine ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing. Yield: 6 servings.
Originally published as Garden-Fresh Chef Salad in Simple & Delicious April/May 2014

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