Chef Salad
30 min
Prep Time
0 min
Cook Time
30 min
Total Time
Servings
Convert Ingredient Measure
Ingredients
1 1/4
lb
Lettuce, Iceberg, fresh, chopped
1 1/4
cup
Lettuce, Roman, fresh, chopped
1 1/4
cup
Lettuce, Bibb, fresh, chopped
6
oz
Turkey, breast, diced, low sodium
6
oz
Ham, diced, low sodium
9
oz
Cheddar Cheese, sliced, low fat
1 1/2
lb
Bell Pepper, green, fresh
1 1/4
lb
Tomatoes, fresh
10
each
Egg, hard boiled, large
Nutrition Info
318.42 g / 11.37 oz per serving.

Instructions
1. Tear greens into bite-sized pieces - mix & cover.
2. Wash green peppers & tomatoes - slice green peppers (1 slice per salad) & cut tomatoes into wedges (2 wedges per salad).
3. Cover & refrigerate each prepared vegetable separately at 40°F or below until time to assemble & serve salads.
4. Dice meat & cut eggs into halves- refrigerate at 40°F or below until ready to assemble & serve salads.
5. When ready to serve - portion 2 cups mixed greens on large bowl or plate.
6. Arrange 1 1/2 oz meat & 1 oz cheese on each salad - garnish with 1 green pepper ring, 2 tomato wedges, & 2 egg halves.
7. Serve with choice of fat free salad dressings - 2 oz ladle, 4 tablespoons, or 1/4 cup per serving.
Notes
**Boil, cool, peel, & refrigerate eggs day prior to serving.
**Roast the beef without salt, cool, & refrigerate day prior to serving (or defrost previously frozen cooked roast beef a few days prior
to serving).
**May substitute with Chicken and Beef that has been cooled as deli meats are too high in sodium.