Nifs Light And Lean Chefs Salad Recipes

NIF'S LIGHT AND LEAN CHEF'S SALAD

Steps:

• Put lettuce and tomatoes into a large salad owl. Pour in the first amount of dressing and sprinkle with preferred amount of pepper; mix well.
• Divide and place on 2 serving plates.
• Arrange half of the cheese, ham, turkey and eggs in rows on each plate of the lettuce mixture. You can sprinkle with a bit more dressing if you want to.

CHEF'S SALAD

Steps:

• Shred carrots and thinly slice radishes. Cut ham into thin strips. Tear lettuces into bite-size pieces and in a bowl toss with sprouts. In a colander rinse and drain chick-peas. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.
• Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion. Let onion stand at least 15 minutes and up to 1 hour.
• Make dressing:
• Chop garlic. In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended. Dressing may be made 1 hour ahead and chilled, covered.
• With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Drain onion and pat dry. Halve tomatoes. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

CHEF'S SALAD

Steps:

• Combine first 6 ingredients. Serve as is, or spoon mixture into pita bread halves.
• Serve with dressing. Serve immediately.