Classic Chef's Salad
|Torn salad greens||9 Cup (144 tbs)|
|Swiss cheese||6 Ounce, cut into julienne strips|
|Fully cooked ham||3 Ounce, cut into julienne strips|
|Cooked chicken/Turkey||6 Ounce, cut into julienne strips|
|Crumbled blue cheese/Crumbled feta cheese / grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||4 , sliced|
|Green peppers||2 Small, cut into strips|
|Cucumber||1 Small, thinly sliced|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Sliced radishes||3⁄4 Cup (12 tbs)|
|French dressing||3⁄4 Cup (12 tbs) (Creamy)|
Place the torn salad greens into 6 large individual salad bowls. Arrange Swiss or cheddar cheese strips, ham or beef strips, and chicken or turkey strips over salad greens; sprinkle with blue, feta, or Parmesan cheese, if desired.
Add the hard-cooked egg slices, green pepper strips, cucumber slices, cherry tomato halves, and radishes. Serve salads with Creamy French Dressing.
Creamy French Dressing: In a small mixer bowl combine 1 tablespoon paprika, 2 teaspoons sugar, 1 teaspoon salt, and dash ground red pepper. Add 1/4 cup vinegar and 1 egg; beat well. Add 1 cup salad oil in a slow, steady stream, beating constantly with an electric mixer till thick. Cover; store remaining dressing in the refrigerator. Makes about 1 2/3 cups.