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.

Recipe Label

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.