Cool and Crisp Chef Salad

Amy Herald


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!


★★★★★ 1 vote

15 Min
No-Cook or Other


  • 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 c
    shredded cheddar cheese
  • ·
    homemade croutons
  • ·
    commercial salad dressing
  • ·
    sliced boiled egg

  • 4 slice
    stale bread
  • 1 Tbsp
    butter, melted
  • 1/8 tsp
  • dash(es)

How to Make Cool and Crisp Chef Salad


  1. Combine 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.
  2. Combine 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

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