Quick Chef's Salad Recipe

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Quick Chef's Salad Recipe

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5 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

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 each: 413 calories, 24g fat (12g saturated fat), 210mg cholesterol, 1783mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 41g protein.

  • 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
  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

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