Salad: United States – Chef's Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Mixed lettuce (iceberg and romaine recommended)
3.5 oz (100 g) cooked ham, julienned
3.5 oz (100 g) cooked turkey or chicken, sliced
1 tomato, seeded and sliced
1 carrot, julienned
2 hard-boiled eggs, quartered
2.5 oz (75 g) Swiss or cheddar cheese, sliced into strips
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) sugar
1 tsp (5 ml) Dijon mustard
Salt to taste
Pepper to taste

Show original ingredient measurements

Mixed lettuce (iceberg and romaine recommended)
3.5 oz / 100 g cooked ham, julienned
3.5 oz / 100 g cooked turkey or chicken, sliced
1 tomato, seeded and sliced
1 carrot, julienned
2 hard-boiled eggs, quartered
2.5 oz / 75 g Swiss or cheddar cheese, sliced into strips
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp sugar
1 tsp Dijon mustard
Salt to taste
Pepper to taste

Instructions

1. Whisk together olive oil, red wine vinegar, sugar, Dijon, salt and pepper to make the French dressing.
2. Arrange mixed lettuce on a large platter. Neatly place ham, turkey, cheese, tomato slices, julienned carrot and egg quarters over the lettuce.
3. Serve the dressing on the side or lightly drizzle over the salad; toss at the table or allow guests to individualize—serve as a main-course entree.