Chef's Salad with Gouda Cheese
Chef's Salad with Gouda Cheese
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: | 0 |
| cal | 414 |
| pro | 23 g |
| total fat | 31 g |
| sat.fat | 13 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 219 mg |
| sodium | 1,166 mg |
| potassium | 471 mg |
| % RDI: | - |
| calcium | 37 |
| iron | 14 |
| vit A | 24 |
| vit C | 115 |
| folate | 34 |
- Portion size: 4 to 6
A wholesome, healthy and filling chef's salad can be the perfect supper, especially when served with a hearty whole-grain bread.
Ingredients
-
1 English cucumber, halved lengthwise, seeded and cut into 1-1/2-inch long sticks
1/2 tsp salt
10 oz (300 g) aged or regular Canadian Gouda cheese
6 oz (170 g) chunk salami or summer sausage
1 cauliflower, cut into florets
1 bunch watercress or arugula (or 3 cups spinach leaves)
1/2 sweet red pepper, seeded and sliced
4 hard-cooked eggs, quartered
1/3 cup sweet pickled onions
Mustard Dressing:
2 tbsp each grainy mustard and mayonnaise
2 tbsp vegetable oil
1 tbsp liquid from pickled onions
1 tbsp cider vinegar
1/4 tsp each paprika and pepper
1 pinch salt
Preparation
Toss cucumber with salt and let stand for 15 minutes. Rinse under cold water; pat dry. Cut cheese and salami into similar-sized sticks. Set aside.
Meanwhile, in large pot of boiling salted water, cook cauliflower until tender-crisp, about 4 minutes. Drain and chill under cold water; drain well.
Mustard Dressing: In small bowl, whisk together mustard, mayonnaise, oil, pickled onion liquid, vinegar, paprika, pepper and salt.
In large bowl, toss together cauliflower, cucumber, watercress, red pepper and dressing; divide among plates. Arrange cheese, salami, eggs and pickled onions over top.
Makes 4 to 6 servings.
