Chef's Salad Recipe
Chef's Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"AT the restaurant, we always made three dressings to go with this salad...blue cheese, French and Thousand Island. At home, I had to serve all three dressings, too, because everyone had their favorite. Sometimes the kids would use a tablespoon of each."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/2 head iceberg lettuce, torn
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
  • 1 small red onion, chopped
  • 1/2 cup sliced radishes
  • 1 small cucumber, chopped
  • 1 small tomato, chopped
  • 1 cup julienned fully cooked ham
  • 1 cup julienned Swiss or cheddar cheese
  • DRESSING:
  • 1 cup Miracle Whip
  • 1/2 cup each ketchup, sweet pickle relish and chopped onion
  • Dash garlic salt

Directions

In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad. Yield: 6 servings.
Originally published as Chef's Salad in Reminisce May/June 1995, p47

  • 1/2 head iceberg lettuce, torn
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
  • 1 small red onion, chopped
  • 1/2 cup sliced radishes
  • 1 small cucumber, chopped
  • 1 small tomato, chopped
  • 1 cup julienned fully cooked ham
  • 1 cup julienned Swiss or cheddar cheese
  • DRESSING:
  • 1 cup Miracle Whip
  • 1/2 cup each ketchup, sweet pickle relish and chopped onion
  • Dash garlic salt
  1. In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad. Yield: 6 servings.
Originally published as Chef's Salad in Reminisce May/June 1995, p47

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