Mama's Chef Salad

Susan Feliciano

By
@frenchtutor

My mother used to make this for us when we were home for lunch during summer break. Now I see it was probably her way of using up lunch meats and other things so they weren't wasted. We loved it; it was kind of like going to a restaurant.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 small
head iceberg lettuce, shredded
4 oz
baby spinach leaves
1/2 large
cucumber, peeled and sliced
1 large
tomato, cut into 8 wedges (or cherry tomatoes, halved)
2
hard cooked eggs, quartered lengthwise
4 oz
sliced turkey lunchmeat or bologna
4 oz
cubed ham
8 oz
cubed cheddar cheese
6
green onions, sliced, with tops
1 c
thousand island dressing
croutons (optional)

Directions Step-By-Step

1
Divide lettuce evenly into 4 large salad bowls. Top with spinach leaves, cucumber, and 2 tomato wedges (or 6 cherry tomato halves) per bowl.
Arrange egg, turkey, ham, and cheese evenly on top of vegetables.
2
Top with Thousand Island dressing and sprinkle with green onions. Add croutons if desired. Serve with saltine crackers and a large glass of milk.
3
Sometimes we would have a 1/2 cup of tomato soup to go with the salad.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Gluten-Free, Low Carb
Other Tags: Quick & Easy, Healthy, Heirloom