- 2 cups torn salad greens
- 2 green onions, chopped
- 1/4 cup chopped celery
- 4 ounces deli ham, julienned
- 4 ounces deli turkey, julienned
- 4 ounces Swiss cheese, julienned
- 1 hard-boiled large egg, sliced
- 4 pitted ripe olives
- Salad dressing of your choice
- On two serving plates, arrange the salad greens, onion, celery, ham, turkey, cheese, egg and olives. Serve with dressing. Yield: 2 servings.
Originally published as Chef's Salad in Quick Cooking November/December 2004, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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