Chef Salad For Two Recipes

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

CHEF SALAD FOR ONE

Steps:

• Place torn lettuce leaves on a dinner plate.
• Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
• Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
• Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
• Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
• Drizzle dressing of choice over all and serve.

CHEF SALAD

Steps:

• Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
• Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

CHEF SALAD FOR TWO

Steps:

• In medium sized bowl, tear lettuce into bite size pieces.
• Add tomatoes and peppers and toss well to distribute evenly throughout the lettuce.
• Place salad into small salad or cereal bowls, until as full as you want and mounded up a little in the center.
• On to top of lettuce, in bowls, add the ham strips in a cross bowl design.
• Place cheese strips between ham strips or in your design.
• On to top, interspersed with ham and cheese strips, add egg slices, 3-4 per bowl, for color.
• Sprinkle Paprika in center, for additional color.
• Place finished bowls of salad in refrigerator to chill, and blend flavors, at least 30 minutes.
• Place leftover salad, if any, in covered bowl and save for next time.
• Gather up unused slices of ham, cheese and egg, and refrigerate for next time.
• Serve salads plain, or with any dressing and/or seasonings you enjoy.

CHEF'S SALAD

Steps:

• Cook bacon: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
• Prep lettuce, meats, and cheese: Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.
• Make dressing: Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.
• Toss salad: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.