Print Options

 
 
 
 Print
Garden-Fresh Chef Salad Recipe

Garden-Fresh Chef Salad Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.