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Chef's Salad

16

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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2007

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

In the Morning

  1. Cook bacon: 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. Prep lettuce, meats, and cheese: 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. Make dressing: 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.

At Dinnertime

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

Reviews Add a comment

  • jobug7979
    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.
    Reply
  • SandyFeet
    8 APR, 2010
    I still can't figure out what to do with the lemon!!? In the dressing???
    Reply
  • Marine1940
    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.
    Reply
  • miga99
    8 APR, 2010
    What do you do with the lemon?
    Reply
  • pnutztoo994464
    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.
    Reply
  • AnnieH
    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.
    Reply
  • AnnieH
    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.
    Reply