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Chef's Salad

When you're looking for 30-minute meals, consider a chef salad! The combination of meats, veggies, color, and crunch make it an an ever-popular option for a quick lunch or dinner.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Chef's Salad

Directions

  1. In a large bowl toss greens. Divide greens among four large salad bowls or plates. Arrange meat, cheese, eggs, tomato, and sweet pepper on top of greens. If desired, sprinkle with croutons. Drizzle with some of the salad dressing and pass any remaining dressing. Makes 4 main-dish servings.

From the Test Kitchen

Italian Chef's Salad:

Prepare as above, except use 2 ounces cooked chicken and 4 ounces mozzarella cheese. Omit eggs. Add 2 ounces sliced pepperoni; one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives. For dressing, use a bottled Italian salad dressing or a creamy Italian salad dressing. Makes 4 main-dish servings.

Mexican Chef's Salad:

Prepare as above, using cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese. Omit eggs. Add one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Substitute corn chips for croutons. For dressing, stir together 1/4 cup bottled Thousand Island salad dressing and 1/4 cup bottled salsa.

Nutrition Facts (Chef's Salad)

  • Per serving:
  • 368 kcal cal.,
  • 27 g fat
  • (9 g sat. fat,
  • 148 mg chol.,
  • 730 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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