Jims Northwest Chef Salad Recipes

CHEF SALAD

Chef Salad image

This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.

Provided by thedailygourmet

Categories Romaine Lettuce Salad

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

6 ounces romaine lettuce
1 medium head butter lettuce
6 ounces deli turkey, cubed
3 ounces turkey ham, cubed
3 ounces Swiss cheese, julienned
3 ounces Cheddar cheese, julienned
½ cup sliced cherry tomatoes
1 baby cucumber, sliced
½ cup croutons
4 large hard-boiled eggs, quartered
¼ cup ranch dressing, or to taste

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.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg

CHEF'S SALAD

Chef's Salad image

As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend's house for dinner. Her mother offered me a salad, which I expected to be like one of my mum's-lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn't quite have the wow factor of my mum's compositions. This salad, inspired by hers, is crisp, satisfying and the colors make it look as good as it tastes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces
7 ounces plant-based protein chicken fillets, cooked and thinly sliced
2 1/2 ounces (70 grams) watercress (about 2 handfuls)
1 cup frozen peas, thawed
6 sun-dried tomatoes, thinly sliced
3 heads Baby Gem lettuce, roughly chopped
2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced
2 scallions, thinly sliced
1 medium carrot, grated
8 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
Flaky sea salt and freshly ground black pepper

Steps:

Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
Just before serving, drizzle the dressing over the salad and toss well until evenly coated.

CHEF'S SALAD

Chef's Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

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.

JIM'S NORTHWEST CHEF SALAD

Jim's Northwest Chef Salad image

This is a salad that my wife and I have prepared as a main dish for ourselves for over twenty years. Many guests have praised it for the simplicity and how satisfiying it is to eat.

Provided by jimmcd-01

Categories Greens

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce
1/2 head red leaf lettuce
1/2 head green leaf lettuce
1/2 bunch romaine lettuce hearts
4 large radishes
1 large carrot
2 tomatoes
1/4 lb ham steak (deli ham slices optional)
1/4 lb turkey breast (deli turkey slices optional)
1/4 lb swiss cheese
1/4 lb colby cheese (cheddar opitional)
4 hard-boiled eggs

Steps:

Shred or chop the iceberg, red leaf, green leaf and romaine lettuce.
Slice the radishes into thin slices.
Grate the carrot (jullienne optional).
Dice the tomatos or cut into wedges.
Slice the hard boiled eggs crossways into rounds.
Slice the swiss and colby cheese into thin strips about 1/4 x 1/4 inch thick and 1-1/2 to 2 inches long.
Add the prepared lettuce, radishes and carrot to a large bowl and toss together.
Let induviduals fix their own salad by placing the lettuce, radishes and carrot mixture on their plate and adding the diced tomato, ham, turkey, egg, and cheese to their plate.
Optional:.
Add garbanzo and/or kidney beans, top with sunflower kernels.
Top with your favorite salad dressing.

Nutrition Facts : Calories 287.8, Fat 17.4, SaturatedFat 9, Cholesterol 197.5, Sodium 479, Carbohydrate 9.3, Fiber 3.2, Sugar 4.2, Protein 23.9

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