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Chef's Salad recipe

Posted by on Jun. 21, 2009 at 2:31 PM
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Chef's Salad recipe


For the dressing

1/4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 cup minced green onion
1/4 cup minced dill pickle
1/4 cup finely chopped sun-dried tomatoes (reconstituted in boiling
water)
1/2 cup water from soaking sun-dried tomatoes
1 cup yogurt

For the croutons

2 tablespoons olive oil
4 slices plain or sourdough bread, cubed

For the salad

1/2 large bunch red (or green) leaf lettuce, washed and torn into 1-inch
pieces (or enough to make 6 cups)
2 cups mixed salad greens
1 large carrots, peeled and grated (about 1/2 cup)
4 large radishes, thinly sliced (about 1/2 cup)
2 cups boneless chicken meat, shredded or strips (1/4 inch X 2 inches)
4 ounces ham, cut into strips (1/4 inch X 2 inches)
2 ounces grated Cheddar cheese (about 1/2 cup)
2 ounces grated Gouda cheese (about 1/2 cup)
2 hard-boiled large eggs, quartered

Make dressing: Place all ingredients in a small bowl and stir with a
fork until well blended. Refrigerate until serving time.

Makecroutons: Heat oil in a skillet. Toss bread cubes in hot oil.
Toastcubes over medium heat, tossing occasionally, until bread is
lightlytoasted. Set aside.

Make salad: Toss together the lettuce, mixedgreens, carrots, and
radishes. Drizzle lettuce mixture with 1/4 cup ofthe dressing and toss
well. Spread dressed lettuce mixture in a largebowl such as a pasta
serving bowl or a glass salad bowl. Arrange inrows across the top of the
greens: the chicken, ham, and cheeses.Arrange quartered eggs around the
edge of the salad. Strew the croutonsover the top.

Serve immediately and passing the remaining dressing separately.

 


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by on Jun. 21, 2009 at 2:31 PM
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Replies (1-1):
rkoloms
by on Jun. 22, 2009 at 8:50 AM

I am always on the lookout for great summer recipe. Thank you for posting

Robin in Chicago

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