Quick Chef’s Salad
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.
Reviews
I lave out the onion, celery and olives and and use Colby Jack cheese instead of Swiss. I also like to add some cooked bacon on top. Love this salad with Honey Mustard Dressing.
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