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Layered Chef Salad

salad.queen's picture
  Quick cooking pearled barley 1⁄2 Cup (8 tbs)
  Boiling salted water 1 1⁄2 Cup (24 tbs)
  Torn lettuce 4 Cup (64 tbs)
  Cooked ham/Cooked chicken 2 Cup (32 tbs), cubed
  Diced green pepper 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Mayonnaise 1 1⁄4 Cup (20 tbs)
  Prepared yellow mustard 2 Tablespoon
  Sugar 1 Tablespoon
  Dill weed 1 Teaspoon
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Sliced green onion 1⁄3 Cup (5.33 tbs)

Cook barley in boiling salted water, covered, 10 to 12 minutes, or until tender, stirring occasionally.
Drain and cool.
Arrange layer of lettuce, ham, green pepper, barley and celery in 3-quart salad bowl.
Combine mayonnaise, mustard, sugar and dill weed; mix well.
Spoon mayonnaise-dill mixture on top of lettuce layer, spreading to edges of bowl.
Sprinkle cheese and green onion over mayonnaise.
Cover with plastic wrap and refrigerate several hours, or overnight.
Toss salad just before serving.
Great for buffet or Sunday night supper

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 522 Calories from Fat 384

% Daily Value*

Total Fat 43 g65.8%

Saturated Fat 8.9 g44.6%

Trans Fat 0 g

Cholesterol 93.5 mg31.2%

Sodium 356.7 mg14.9%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.9 g15.7%

Sugars 4.1 g

Protein 22 g44%

Vitamin A 217.9% Vitamin C 74.5%

Calcium 17.1% Iron 12.6%

*Based on a 2000 Calorie diet

Layered Chef Salad Recipe