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Chef’s Salad

Russ Myers


This salad is very versatile. Use any combination of meats and cheese. Use washed, crisp spinach leaves as part of the greens. Use any favorite salad dressing instead of French.

★★★★★ 2 votes
4 servings
15 Min
No-Cook or Other


3 c
prepared mixed salad greens (include watercress if possible)
1/2 medium
cucumber (peeled and cut into 1/4” cubes)
1/2 medium
spanish onion (peeled and sliced thin)
1 c
julienne strips boiled ham (chilled)
1/2 c
julienne strips cooked smoked tongue (chilled)
1 c
julienne strips cooked white meat of chicken or turkey (chilled)
1/2 c
julienne strips swiss cheese (chilled)
radishes (washed and sliced thin)
1/2 c
french dressing
1 medium
tomato, cut up


1Toss greens lightly with cucumber and onion in a large salad bowl. Group ham, tongue, chicken, and cheese on greens in a spoke fashion; fill the center with radishes. Cover and chill until ready to serve. Dress at the table by adding about 1/2 cup dressing and tossing gently.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy