Mema’s Chef Salad for a Crowd

If you’ve ever been in Las Vegas in July or August, you can understand why this salad became a dinnertime favorite. When it’s 125-degrees in the shade, the last thing you want to do is eat a heavy meal of any kind, let alone a HOT meal. Many a summer’s evening was spent pool-side with friends, enjoying a crisp salad while sipping on well-chilled wines.  While we no longer live in a desert, a satisfying salad is still a nice, easy meal to prepare.  We might have traded the pool-side dining for patio dining while enjoying a refreshing delta breeze, but the simple pleasures in life never change. Serve this with warm French Bread, sweet creamy butter and a crisp, refreshing Riesling for a relaxing evening under the stars.

Chef Salad for a Crowd
½ Head Green Leaf, torn into large pieces
½ Head Red Leaf Lettuce, torn into large pieces
1 Head Romaine Lettuce, torn into large pieces
½ lb small Red tomatoes (Cherry, Grape or Pear)
½ lb small Yellow Tomatoes (Yellow Pear or Yellow Submarine)
1 Red Onion, sliced thin
2 Cucumber, peeled and sliced semi-thin
1 Cup Fresh Mushrooms, sliced
¼ Lb Deli or Rotisserie Cooked Chicken, Juliann Cut
¼ Lb Deli Roast Beef, Juliann Cut
¼ lb Deli Ham, Juliann cut
¼ Lb dried salami, chopped
4-6 Hard-boiled eggs, peeled and sliced
½ Cup Monterey Jack cheese, grated
Creamy Ranch or other dressings on the side

In a large bowl, combine lettuce, tomatoes, red onion, cucumbers and mushrooms, toss to blend. Add meats, toss again. Add half of the egg slices, tossing gently. Top salad with remaining egg slices and grated cheese. Serve with salad choice of dressings on the side.

 

 

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