Chef’s Salad

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Rating:

(2 votes) 5 2

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.

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Necedah, WI

Time needed

15 min preparation

Serving Size / Yield

4 servings

Ingredients

  • 3 C. prepared mixed salad greens (include watercress if possible)
  • 1/2 med. cucumber (peeled and cut into 1/4” cubes)
  • 1/2 med. 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)
  • 4 radishes (washed and sliced thin)
  • 1/2 C. French dressing

Directions

Toss 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.