cool and crisp chef salad
I love a fresh chef's salad for dinner on a hot evening. It's a perfect summer meal! I serve it with my recipe for creamy buttermilk dressing! Enjoy!
prep time
15 Min
cook time
method
No-Cook or Other
yield
6-8 serving(s)
Ingredients
- 1 medium head iceberg lettuce, torn
- 8 - radishes, thinly sliced
- 4 - green onions, thinly sliced
- 2 - medium tomatoes, cut into thin wedges
- - cooked, diced ham (i get 1 slice 1/2 inch thick, from the deli, then cut it into strips)
- - chopped turkey (i get 1 slice, 1/2 inch thick, from the deli then cut it into strips)
- 2 cups shredded cheddar cheese
- - homemade croutons
- - commercial salad dressing
- - sliced boiled egg
- CROUTONS FOR CHEF'S SALAD
- 4 slices stale bread
- 1 tablespoon butter, melted
- 1/8 teaspoon salt
- dash paprika
How To Make cool and crisp chef salad
-
Step 1Combine butter and salt; Cut bread into 1/2 inch cubes. Place on a baking sheet; sprinkle with paprika. Bake at 300 degrees for 15 minutes. Remove from oven, drizzle butter and salt mixture over croutons and toss. Return to oven and bake 5 minutes more. Cool and serve on Chef Salad.
-
Step 2Combine all ingredients except croutons and dressing in a large salad bowl; toss lightly. Sprinkle with croutons. Serve with your favorite dressing. Yield 6-8 servings
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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