Mama's Chef Salad

Susan Feliciano


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.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 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)

How to Make Mama's Chef Salad


  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.

Printable Recipe Card

About Mama's Chef Salad

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic Gluten-Free Low Carb

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