RECIPES FOR CHEF SALADS RECIPES

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GARDEN-FRESH CHEF SALAD RECIPE: HOW TO MAKE IT - TASTE …



Garden-Fresh Chef Salad Recipe: How to Make It - Taste … image

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 12

6 cups spring mix salad greens
2 medium tomatoes, coarsely chopped
6 hard-boiled large eggs, coarsely chopped
3 slices deli turkey, cut into thin strips
3 slices deli ham, cut into thin strips
1/2 cup shredded cabbage
4 green onions, sliced
4 fresh baby carrots, sliced
4 radishes, thinly sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup reduced-fat Thousand Island salad dressing or dressing of your choice

Steps:

  • In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.

Nutrition Facts : Calories 171 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 227mg cholesterol, SodiumContent 508mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 lean meat

VEGETARIAN CHEF'S SALAD RECIPE | FOOD NETWORK KITCHEN ...



Vegetarian Chef's Salad Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

1 pound white mushrooms, trimmed and halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large eggs
1/2 pound yellow wax beans, trimmed
3 tablespoons plus 1 teaspoon red wine vinegar
4 ounces smoked or baked tofu
1/3 cup fat-free plain yogurt
12 cups mixed greens (about 12 ounces)
2 vacuum-packed cooked beets, cut into sticks
3 ounces sharp cheddar cheese, cut into sticks
2 tablespoons salted roasted sunflower seeds

Steps:

  • Preheat the oven to 450 degrees F. Toss the mushrooms with 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste on a baking sheet. Roast until tender and golden, about 12 minutes. Meanwhile, put the eggs in a saucepan and cover with cold water; bring to a boil. Add the wax beans and remove from the heat; cover and let stand 10 minutes. Drain, then rinse the eggs and beans under cold water. Peel and quarter the eggs; set aside. Toss the beans with 1 teaspoon vinegar and a pinch each of salt and pepper in a medium bowl. Cut three-quarters of the tofu into sticks. Make the dressing: Combine one-third of the mushrooms, the remaining tofu, 3 tablespoons vinegar and 1 tablespoon olive oil, the yogurt, 3/4 teaspoon salt, and pepper to taste in a food processor and puree. Toss with the greens; season with salt and pepper. Divide among bowls. Top with the remaining mushrooms and tofu, the eggs, beans, beets, cheese and sunflower seeds. 
  •  Photograph by Justin Walker

Nutrition Facts : Calories 416 calorie, FatContent 28 grams, SaturatedFatContent 8 grams, CholesterolContent 238 milligrams, SodiumContent 894 milligrams, CarbohydrateContent 21 grams, FiberContent 6 grams, ProteinContent 24 grams

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