Chef's Salad

By The Canadian Living Test Kitchen

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Chef's Salad
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	365365 cal
pro	19 g19g pro
total fat	29 g29g total fat
sat. fat	7 g7g sat. fat
carb	8 g8g carb
fibre	2 g2g fibre
chol	216 mg216mg chol
sodium	828 mg828mg sodium
% RDI:	-
calcium	2121 calcium
iron	1414 iron
vit A	108108 vit A
vit C	2727 vit C
folate	4747 folate

Ingredients

5 oz thinly sliced Black Forest ham 5 5oz ozthinly sliced Black Forest ham
6 cups torn mixed salad greens 6 6cups cupstorn mixed salad greens.php">greens
1 cup thnly sliced cucumbers 1 1cup cupthnly sliced cucumbercucumbers
1 cup grated peeled carrot 1 1cup cupgrated peeled carrot
4 hard-cooked eggs , cut_into wedges4 4hard-cooked eggeggs, cut_into wedges
1/2 cup shredded Swiss cheese 1/2 1/2cup cupshredded Swiss cheese
Chive Dressing:
1/3 cup extra virgin olive oil 1/3 1/3cup cupextra virgin olive oil
1/4 cup red wine vinegar 1/4 1/4cup cupred wine vinegar
2 tbsp minced fresh chives 2 2tbsp tbspminced fresh chives or green onions
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Chive Dressing: In large bowl, whisk together olive oil, red wine vinegar, minced fresh chives, Dijon mustard, salt and pepper.

Roll up ham slices; cut into matchstick-size strips.

Add ham strips, mixed salad greens, sliced cucumber and grated carrot to dressing; toss to coat well.

Garnish salad with wedges of eggs. Sprinkle with shredded Swiss cheese.

More salad recipes:

Additional information :

Tip: To hard-cook eggs, place in single layer in saucepan; pour in enough cold water to come about 1 inch (2.5 cm) over eggs. Cover and bring to boil over high heat. Remove pan from heat; let stand for 20 to 25 minutes. Drain. Chill under cold running water.

Source : Canadian Living Magazine: July 2005

Keywords : Ham; Salad; Eggs; Cucumbers; Carrots; Cheese; Sides; Lettuce;

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