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:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Divide 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.

2Top with Thousand Island dressing and sprinkle with green onions. Add croutons if desired. Serve with saltine crackers and a large glass of milk.

3Sometimes 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