Tested till perfect Chef's Salad
Chef's Salad
Photography by Matthew Kimura

Chef's Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2005

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 5 oz 5ozthinly sliced Black Forest ham
  • 6 cups 6cupstorn mixed salad greens
  • 1 cup 1cupthnly sliced cucumbercucumbers
  • 1 cup 1cupgrated peeled carrot
  • 4 4hard-cooked eggeggs, cut_into wedges
  • 1/2 cup 1/2cupshredded Swiss cheese

Chive Dressing:

  • 1/3 cup 1/3cupextra virgin olive oil
  • 1/4 cup 1/4cupred wine vinegar
  • 2 tbsp 2tbspminced fresh chives or green onions
  • 1 tbsp 1tbspDijon mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 365 pro 19g total fat 29g sat. fat 7g
carb 8g fibre 2g chol 216mg sodium 828mg

% RDI:

calcium 21 iron 14 vit A 108 vit C 27
folate 47
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