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Under 30 Minutes

Under 30 Minutes

Chef's Salad

Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in the dressing to pare down calories where they won't be missed.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

Ingredients

  • 6 slices bacon
  • 1 1/2 pounds romaine lettuce hearts (2 to 3 hearts)
  • 8 ounces cooked turkey breast, not sliced
  • 4 ounces cooked ham, not sliced
  • 4 ounces Swiss cheese, not sliced
  • 1 lemon
  • 1 scallion
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons light mayonnaise
  • Coarse salt and ground pepper

Directions

  1. Step 1

    In the morning: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.

  2. Step 2

    Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.

  3. Step 3

    Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.

  4. Step 4

    At dinnertime: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.

Source
Everyday Food, September 2007

Reviews (7)

  • 9 Apr, 2010

    You add the lemon to the scallions, mayonaise, sourcream, and ground pepper, Whisk all ingredients together and Voila! There's your dressing.

  • 8 Apr, 2010

    I still can't figure out what to do with the lemon!!? In the dressing???

  • 8 Apr, 2010

    confusing directions - but anyone that can cook can make this recipe using their brains. Only thing that needs cooking before is bacon. The other ingredients can be prepared when making the salad.

  • 8 Apr, 2010

    What do you do with the lemon?

  • 8 Apr, 2010

    Wow, pretty wonky directions. I guess they don't have a proofreader, or not a good one. I can figure out what they mean though, for the most part.

  • 8 Apr, 2010

    What's going on here with the resealable bag? Room temp or refrigerate?

    In the morning: Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
    Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.

  • 8 Apr, 2010

    What's going on here with the resealable bag? Room temp or refrigerate?

    In the morning: Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
    Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.