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Quick Chef's Salad Recipe

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In Cheney, Washington, Katie Anderson quickly tosses together this smaller-size version of an all-time salad classic. Pair the fresh medley of veggies, sliced egg, deli meat and cheese with breadsticks to make a complete lunch or light dinner. Or serve it alongside a favorite soup.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 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-cooked egg, sliced
  • 4 pitted ripe olives
  • Salad dressing of your choice

Nutritional Facts

1 serving (calculated without salad dressing) equals 413 calories, 24 g fat (12 g saturated fat), 210 mg cholesterol, 1,783 mg sodium, 9 g carbohydrate, 2 g fiber, 41 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (calculated without salad dressing) equals 413 calories, 24 g fat (12 g saturated fat), 210 mg cholesterol, 1,783 mg sodium, 9 g carbohydrate, 2 g fiber, 41 g protein.

Light-Bodied White Wine

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

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