Chef Stella Salad Recipes
CHEF'S SALAD
Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in this lightened-up dressing. Other essential ingredients include sliced bacon, cooked turkey breast, Swiss cheese, and cooked ham.
Provided by Martha Stewart
Categories Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cook bacon: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
- Prep lettuce, meats, and cheese: Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.
- Make dressing: Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.
- Toss salad: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.
Nutrition Facts : Calories 353 g, Fat 18 g, Fiber 3 g, Protein 36 g
CHEF'S SALAD
At the restaurant, we always made three dressings to go with this chef salad...blue cheese, French and Thousand Island. At home, I had to serve all three dressings, too, because everyone had their favorite. Sometimes the kids would use a tablespoon of each. -Eleanore Hill, Fresno, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad.
Nutrition Facts :
CHEF SALAD
This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.
Provided by thedailygourmet
Categories Romaine Lettuce Salad
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
- Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg
STELLA SALAD
Aunt Stella's fruit salad recipe. A 'must have' at all picnics!
Provided by CindyC
Categories Fruit Salads
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Mix the fruit cocktail, vanilla extract, and sugar in a bowl. In a separate bowl, beat the cream cheese with the cream until smooth with an electric mixer. Fold the cream mixture into the fruit cocktail mixture until thoroughly combined, and chill. Serve cold.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 12.7 g, Cholesterol 95.4 mg, Fat 27.7 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 17.3 g, Sodium 128.5 mg, Sugar 10 g
CHEF'S SALAD
Provided by Jacques Pepin
Categories dinner, easy, lunch, salads and dressings, appetizer, main course
Time 40m
Yield Six servings
Number Of Ingredients 14
Steps:
- Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 20 to 25 minutes, or until tender.
- Meanwhile, heat the oil in a large skillet. Add the nuts and mushrooms and saute over medium-to-high heat for 5 minutes, until both are nicely browned. Add the scallions and oregano and saute for an additional 30 seconds to 1 minute. Transfer to a salad bowl and add the salt, pepper and dressing ingredients.
- Drain the cooked potatoes and, when just cool enough to handle, cut into 3/4-inch pieces. add the warm potatoes to the salad bowl and toss with the dressing, mushrooms and nuts. In a separate bowl, mix together the juliennes of ham and cheese.
- Divide the lettuce among six plates. Spoon the potato mixture on top and garnish with the ham and cheese. Serve immediately.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 29 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 863 milligrams, Sugar 4 grams, TransFat 0 grams
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