Chef Salad Recipe
w / choice of Soup
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Ingredients
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Alternates
Method
Alternates
- 1
Rinse and thoroughly dry the romaine lettuce. Tear or chop into bite-sized pieces and place into a large salad bowl; you should have about 6 cups of greens.
- 2
Prepare the vegetables: halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Add to the bowl with the greens.
- 3
Cook the bacon until crisp, drain on paper towels, and crumble into small bits; set aside.
- 4
Hard-boil the eggs if not already prepared. Allow to cool, peel, and slice into rounds.
- 5
Spread the greens in a large serving platter or individual bowls. Evenly distribute the tomatoes, cucumber, and onion over the greens.
- 6
Add proteins
Scatter the diced ham and diced turkey breast evenly over the salad base.
- 7
Add cheese
Sprinkle Swiss cheese and cheddar cheese over the salad.
- 8
Add finishing proteins
Top the salad with sliced hard-boiled eggs and crumbled bacon for rich texture and flavor.
- 9
Add olives and croutons
Distribute sliced black olives and croutons across the top for briny contrast and crunch.
- 10
Dress and toss
Drizzle the dressing over the salad. Toss gently to combine just before serving, adjusting with salt and pepper to taste if desired.
- 11
Serve with soup
Present the Chef Salad with a choice of soup on the side (e.g., tomato, chicken noodle, or vegetable soup) to create a complete meal.