Chef Stella Salad Recipes

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CHEF'S SALAD



Chef's Salad image

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

6 slices bacon
1 1/2 pounds romaine lettuce hearts (2 to 3 hearts)
8 ounces cooked turkey breast, not sliced
4 ounces cooked ham, not sliced
4 ounces Swiss cheese, not sliced
1 lemon
1 scallion
1/3 cup reduced-fat sour cream
2 tablespoons light mayonnaise
Coarse salt and ground pepper

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



Chef's Salad image

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

1/2 head iceberg lettuce, torn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
1 small red onion, chopped
1/2 cup sliced radishes
1 small cucumber, chopped
1 small tomato, chopped
1 cup julienned fully cooked ham
1 cup julienned Swiss or cheddar cheese
DRESSING:
1 cup Miracle Whip
1/2 cup each ketchup, sweet pickle relish and chopped onion
Dash garlic salt

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



Chef Salad image

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

6 ounces romaine lettuce
1 medium head butter lettuce
6 ounces deli turkey, cubed
3 ounces turkey ham, cubed
3 ounces Swiss cheese, julienned
3 ounces Cheddar cheese, julienned
½ cup sliced cherry tomatoes
1 baby cucumber, sliced
½ cup croutons
4 large hard-boiled eggs, quartered
¼ cup ranch dressing, or to taste

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



Stella Salad image

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

1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
1 cup heavy cream

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



Chef's Salad image

Provided by Jacques Pepin

Categories     dinner, easy, lunch, salads and dressings, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 14

1 1/2 pounds small red potatoes (about 10 to 12), peeled or unpeeled as desired
3 tablespoons canola oil
1/2 cup pecans, broken into pieces
10 ounces mushrooms, cut into 1/2-inch pieces (about 3 1/2 cups sliced)
About 10 scallions, dark green and damaged leaves removed, cleaned and cut into 1/2-inch pieces (about 1 1/2 cups)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup mayonnaise
5 tablespoons white-wine vinegar
3 tablespoons dry white wine or water
8 ounces sliced ham, cut into a fine julienne (2 1/4 cups)
8 ounces mozzarella cheese, cut into a fine julienne (2 1/2 cups)
6 to 8 cups romaine lettuce, leaves cut into 2-inch pieces and thoroughly washed and dried

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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Top Asked Questions

How do you make a chef salad for a wedding?
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.
Can I order online at chef Stella | diner and catering?
No Online Orders please! At Chef Stella | Diner and Catering, we offer that home cooked meal you’ve been craving – come in and enjoy our delicious fresh made soups, stews & sauces!
What is a chef salad?
A chef salad is meant to aesthetically showcase all the assembled ingredients on a large bowl or plate. The diner will get to choose which ingredients of them they want to add to their own serving plate and toss them with the dressing later. Is Chef Salad Healthy?
What is the best way to make a salad?
Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top.

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