Print This Recipe

Print
Chef's Salad

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.

Everyday Food, September 2007 http://www.marthastewart.com/312440/chefs-salad
2
Rated
40100(6)6
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 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. 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. 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. 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. At dinnertime: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.