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Garden-Fresh Chef Salad

 Garden-Fresh Chef Salad
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
6 ServingsPrep/Total Time: 25 min.


  • 6 cups spring mix salad greens
  • 2 medium tomatoes, coarsely chopped
  • 6 hard-cooked 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


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

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Garden-Fresh Chef Salad (continued)

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