I originally shared my Chef Salad back in 2014. With triple digits in the valley and no relief in sight, salads for supper are very appealing. The beauty of a Chef Salad is that there’s all sorts of things going on in the bowl – crisp summer veggies, eggs, strips of meat. It truly is a meal. Served with soft bread and sweet butter, who could ask for more?
The beauty of this colorful salad is that you can add or subtract as you please. Scatter some small shrimp in the salad if you like. Not a fan of Romaine lettuce? Don’t include it. Maybe I’m all wrong, but it seems to be food should be tailored to personal tastes.
Hope you enjoy my salad, or are at least inspired . . .
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 Chicken, Julianne Cut
¼ Lb Deli Roast Beef, Julianne Cut
¼ lb Deli Ham, Julianne 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.