Chef Salad Recipe
Crisp romaine and iceberg mix topped with ham, turkey, American cheese.
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Ingredients
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Salad Base
Proteins
Cheese
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Wash and Prepare Greens
Rinse the romaine and iceberg lettuce under cold water to remove any dirt or debris. Pat them dry with a paper towel or use a salad spinner to remove excess water.
- 2
Chop Greens
Chop the romaine and iceberg lettuce into bite-sized pieces and place them in a large salad bowl.
Adding Proteins
- 3
Prepare Ham and Turkey
Cut the ham and turkey into strips or cubes as desired. Add them to the salad bowl with the greens.
Cheese Addition
- 4
Add American Cheese
Cut the American cheese into small squares or strips and sprinkle them over the salad.
Add Toppings
- 5
Prepare and Add Vegetables
Halve the cherry tomatoes, slice the cucumber into rounds, and finely chop the red onion. Add all these toppings to the salad bowl along with the olives.
Final Touch
- 6
Dress the Salad
Drizzle the ranch dressing over the top of the salad. Toss the salad gently to combine all ingredients and coat them with the dressing.
