Ultimate Chef Salad

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Servs: 10  Prep: 60m  

This is a kaleidoscope of my family's favorite veggies, meats, cheeses, and toppings. It is a big, balanced salad. Adapt it to suit your taste and style.

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•   3/4 cup Romaine lettuce 3/4 cup Romaine lettuce
•   3/4 cup Green Leaf lettuce 3/4 cup Green Leaf lettuce
•   3/4 cup Red leaf lettuce 3/4 cup Red leaf lettuce
•   3/4 cup Spinach 3/4 cup Spinach
•   3/4 cup Cucumber 3/4 cup Cucumber
•   3/4 cup Carrots 3/4 cup Carrots
•   3/4 cup Celery 3/4 cup Celery
•   3/4 cup Bell Peppers (red, yellow, orange, or green; or any combination of colors) 3/4 cup Bell Peppers (red, yellow, orange, or green; or any combination of colors)
•   1 cup Cauliflower 1 cup Cauliflower
•   1 cup Broccoli 1 cup Broccoli
•   3/4 cup Radishes 3/4 cup Radishes
•   3/4 cup Pole Beans 3/4 cup Pole Beans
•   3/4 cup Cherry Tomatoes 3/4 cup Cherry Tomatoes
•   1/2 cup Red Onion 1/2 cup Red Onion
•   3/4 cup Zucchini 3/4 cup Zucchini
•   3/4 cup Summer Squash 3/4 cup Summer Squash
•   3/4 cup sm. button mushrooms (optional) 3/4 cup sm. button mushrooms (optional)
•   1 cup of Meat (Your favorite; beef, poultry, lamb, etc.) 1 cup of Meat (Your favorite; beef, poultry, lamb, etc.)
•   1 cup Cheese (1 or 2 of your favorites, cubed) 1 cup Cheese (1 or 2 of your favorites, cubed)
•   1/4 cup Sunflower seeds or another nut 1/4 cup Sunflower seeds or another nut
•   1/4 cup Bacon bits 1/4 cup Bacon bits
•   1/2 cup croutons 1/2 cup croutons
•   Salad Dressing Salad Dressing
•   a big salad bowl a big salad bowl

Instructions

1. 1. Wash all veggies. Take the romaine and leaf lettuce leaves and cut them down the center, then take 4 or 5 lettuce halves at a time and cut them into strips. Remove stems from spinach leaves. Place lettuce and spinach into large bowl.
2. 2. Peel carrots and cucumber, radishes, zucchini, and summer squash (if desired). Chop them into rounds or bite sized pieces. Add to bowl.
3. 3. Take cauliflower and broccoli and cut into flowerettes; cut stem into bite size pieces (if desired). Add to bowl.
4. 4. Take bell pepper remove seeds, and then cut into rings or strips (your preference). Add to bowl.
5. 5. Take celery and red onion. Remove strings from celery, then chop celery into bite sized pieces. Dice red onion. Add them to bowl.
6. 6. Take the pole beans and snap them into about 1-inch pieces. Add to bowl.
7. 7. Make sure mushrooms and cherry tomatoes are clean. They can be cut in half or just added to the salad whole.
8. 8. Make sure if you are using fresh meat (not cold cuts) to cook the meat thoroughly. Then cut the meat and cheese into bite size cubes/ pieces. Add to bowl.
9. 9. Gather your toppings (sunflower seed, bacon bits, croutons, etc.). Add them to the bowl.
10. 10. Give the bowl of salad a thorough mixing; be careful not to drop anything out of the bowl. Add salad dressing or set dressing on the side to be added later.

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Note From The Chef

Barbara M. January 01

Note: This is a very versatile salad just pick your favorite veggies, meats, and cheeses. Chop, slice, or dice as you like, then mix them together. Add your favorite toppings and dressing; and you?re done.

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