Chef's Salad

16 Ratings
  • 5 3
  • 4 1
  • 3 6
  • 2 3
  • 1 3

Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in this lightened-up dressing. Other essential ingredients include sliced bacon, cooked turkey breast, Swiss cheese, and cooked ham.

Everyday Food, September 2007

Gallery

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Directions

In the Morning

  • 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.

    Advertisement

  • 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.

  • 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

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

Advertisement

Reviews (7)

16 Ratings
  • 5 3
  • 4 1
  • 3 6
  • 2 3
  • 1 3
Martha Stewart Member
04/09/2010
You add the lemon to the scallions, mayonaise, sourcream, and ground pepper, Whisk all ingredients together and Voila! There's your dressing.
Martha Stewart Member
04/08/2010
I still can't figure out what to do with the lemon!!? In the dressing???
Martha Stewart Member
04/08/2010
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.
Advertisement
Martha Stewart Member
04/08/2010
What do you do with the lemon?
Martha Stewart Member
04/08/2010
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.
Martha Stewart Member
04/08/2010
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.
Advertisement
Martha Stewart Member
04/08/2010
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.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/09/2022