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Chef’s Salad

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.00 out of 5)

5 minutes

1 Serving

Print Recipe

Upgrade the diner favorite Chef’s Salad with this recipe.

First, mushrooms and asparagus make it a little fancier (and healthier) than is typical.

Then, the most important thing is choosing clean meats. Skip the deli counter and go for fresh turkey and/or ham that hasn’t been processed. Or if you really want cured, look for organic brands that are cured without the use of nitrates.

Finally, dress with Keri’s famous light, lemon dressing, which really goes with everything.

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.00 out of 5)

5 minutes

1 Serving

Ingredients

2 cups romaine lettuce

1/2 cucumber, peeled and chopped

1/4 cup sliced mushrooms

1/4 cup chopped, blanched asparagus

1 hard boiled egg, sliced

2 ounces lean ham or roast beef

2 ounces turkey

1 teaspoon capers, drained

1 ounce Cheddar cheese, shredded

1 tablespoon Keri's Lemon Dressing

 

Directions

Chef’s Salad
  1. Combine all ingredients in a bowl.
  2. Add dressing to taste and toss salad.

WHY WE LOVE THIS RECIPE

If you love a turkey or ham sandwich for lunch but are cutting back on the bread, this salad is a great substitute. You get the same meat-lettuce-tomato combo, plus some added vegetables and mushrooms.

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