You are here

Chefs Skillet Salad's picture
  Salad oil 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Garlic salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Onion salt 1 Teaspoon
  Sugar 1 Tablespoon
  Prepared mustard 1 Teaspoon
  Water 1 Cup (16 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Soft salami 1⁄2 Pound, sliced
  Cooked chicken 1⁄2 Pound
  Romaine heads 2
  Cucumber 1 , sliced
  Hard cooked eggs 6 , quartered
  Celery stalks 2 , sliced
  Swiss cheese 1⁄2 Pound, sliced
  Tomatoes 2 Large

Whisk the first eight ingredients together in a 12-inch skillet and add prepared mustard, water and vinegar.
Cook and stir on low heat until thickened.
Add salami and chicken, cut in strips; then romaine, broken into bite-size pieces; then cucumber, eggs and celery and cheese, cut in strips.
Finish with thinly sliced tomatoes.
Toss gently with the hot sauce and remove from heat.
Serve with hot popovers.

Recipe Summary


Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3133 Calories from Fat 1890

% Daily Value*

Total Fat 213 g327.3%

Saturated Fat 72.2 g360.9%

Trans Fat 1 g

Cholesterol 1884.4 mg628.1%

Sodium 6084.8 mg253.5%

Total Carbohydrates 103 g34.2%

Dietary Fiber 19.4 g77.8%

Sugars 42.5 g

Protein 203 g406.7%

Vitamin A 1488.2% Vitamin C 358.8%

Calcium 243% Iron 102.1%

*Based on a 2000 Calorie diet

Chefs Skillet Salad Recipe