Chefs Salad Bowl Recipes

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CHEF'S SALAD



Chef's Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

Steps:

  • Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. 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. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

CHEF'S SALAD



Chef's Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 49

1 1/2 pounds Boston, bibb or green or red leaf lettuce, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 recipe Shallot or Herb Vinaigrette, Ranch, Blue Cheese or Thousand Island Dressing, recipes follow
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons
1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil
1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons minced fresh chives
1 scallion, trimmed and thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper
1 cup mayonnaise
1/2 cup crumbled Maytag or other blue cheese (about 3 ounces), divided
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 clove garlic, minced
1/4 teaspoon kosher salt plus more to taste
3/4 cup prepared or homemade mayonnaise
1/4 cup bottled chili sauce
2 tablespoons ketchup
1 1/2 tablespoons minced onion
2 teaspoons sweet pickle relish
1/2 hard-cooked large egg, pushed through a sieve or finely chopped
Freshly ground black pepper

Steps:

  • Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper and toss with 1/2 cup of the dressing. 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. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
  • In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
  • Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days. For variety, add your favorite dried or chopped fresh herbs.
  • Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
  • In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
  • Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

CHEF SALAD FOR ONE



Chef Salad for One image

I love to have a big chef salad for dinner, sometimes, and there are enough ingredients to make a full plate! This recipe serves one, but you can easily multiply it for more servings. These ingredients and quantities are perfect for me, but if you don't like an ingredient, leave it out. If you love bacon, have more! Customize to your or your family's delight. I call this salad a "composed" salad, where the ingredients are placed around the plate, and all the colors are showcased. You can toss it, if you prefer. It's delicious with ranch dressing, but it would also be very tasty with blue cheese dressing.

Provided by Bibi

Categories     Romaine Lettuce Salad

Time 15m

Yield 1

Number Of Ingredients 13

3 ½ cups romaine lettuce, torn into bite-size pieces
½ cup sliced cucumber
⅓ cup sliced green bell pepper
¼ cup shredded carrots
1 cup cherry tomatoes
1 tablespoon sliced black olives
1 ounce cooked turkey, cut crosswise into thin strips
1 ounce cooked ham, cut into thin strips
½ ounce Cheddar cheese, cut into strips
½ ounce Swiss cheese, cut into strips
1 large hard-boiled egg, sliced
1 slice cooked bacon, crumbled
1 tablespoon ranch dressing

Steps:

  • Place torn lettuce leaves on a dinner plate.
  • Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
  • Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
  • Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
  • Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
  • Drizzle dressing of choice over all and serve.

Nutrition Facts : Calories 425.1 calories, Carbohydrate 23.3 g, Cholesterol 74.8 mg, Fat 26.2 g, Fiber 8 g, Protein 27.4 g, SaturatedFat 9.6 g, Sodium 864.2 mg

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'S SALAD BOWL



Chef's Salad Bowl image

Make and share this Chef's Salad Bowl recipe from Food.com.

Provided by lilsnobelle

Categories     < 30 Mins

Time 20m

Yield 5-9 serving(s)

Number Of Ingredients 9

1 garlic clove
1 cucumber, sliced
1 head lettuce
1 bunch carrot, sliced
2 tomatoes, cut up
1/2 green pepper, cut in strips
1 dash salt
1 dash pepper
1 (18 ounce) bottle French dressing

Steps:

  • Rub salad bowl with the garlic clove. Add lettuce and veggies. Add Salt and Pepper. Toss with French Dressing and serve.

Nutrition Facts : Calories 498.5, Fat 46, SaturatedFat 5.8, Sodium 908.6, Carbohydrate 22.8, Fiber 2, Sugar 19.4, Protein 2.7

CHEF'S SALAD BOWL



Chef's Salad Bowl image

Make and share this Chef's Salad Bowl recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 head romaine lettuce
1 bunch endive or 1 bunch escarole
2 carrots
1 cucumber, sliced
1 italian onion, sliced and separated
1 avocado, sliced
2 tomatoes, cut in wedges
8 radishes, sliced
herb salad dressing

Steps:

  • Tear salad greens into bite sized pieces.
  • Make carrot curls.
  • Place all of the vegetables in a salad bowl and toss lightly with herb salad dressing.

Nutrition Facts : Calories 108.5, Fat 5.5, SaturatedFat 0.8, Sodium 45.5, Carbohydrate 14.7, Fiber 7.7, Sugar 4.8, Protein 3.5

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

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

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

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