Chef's Salad Recipe
A meal in itself. Mounds of garden vegetables topped with 4 oz of tuna salad or diced ham, covered with julienne Swiss and American cheese
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Ingredients
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Salad Base
Protein Topping
Cheese Toppings
Optional Add-ins
Dressing
Method
Prepare the Salad Base
- 1
Chop the Vegetables
Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, grate the carrot, and dice the bell pepper.
- 2
Combine the Base
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, grated carrot, and diced bell pepper.
Add Protein
- 3
Top with Tuna Salad
Spoon 4 oz of tuna salad evenly on top of the prepared salad base.
Add Cheese
- 4
Sprinkle Cheese
Evenly distribute the julienne Swiss and American cheese over the salad and tuna salad.
Optional Add-ins
- 5
Add Olives and Radishes
If desired, add halved olives and sliced radishes for extra flavor and crunch.
Make the Dressing
- 6
Prepare the Dressing
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to taste.
- 7
Dress the Salad
Drizzle the dressing over the salad just before serving, and toss gently to combine.
