Chopped Chef's Salad

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  • Makes: 4 servings
  • Serving Size: 2 cups salad and about 1 tablespoon dressing each
  • Prep: 30 mins

Chopped Chef's Salad

Directions

  1. In four salad containers evenly layer lettuce, turkey, cucumber, tomato, eggs, and cheese. Cover and chill for 2 to 24 hours. In a small screw-top jar combine vinegar, olive oil, basil, mustard, and pepper. Cover and shake well. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours.
  2. To serve, shake dressing. Drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine.

From the Test Kitchen

To Take:

To tote, place salad and dressing containers in an insulated bag with an ice pack.

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Nutrition Facts (Chopped Chef's Salad)

  • Per serving:
  • 221 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 147 mg chol. ,
  • 148 mg sodium ,
  • 8 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 21 g pro.
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