Top Rated Chef Salad Recipes

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Campbell's Kitchen
Go out to lunch right in your own kitchen.  Invite a friend and whip up this restaurant-style salad that tastes great and is ready in less than 1/2 hour.
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SouthernBell2627
This recipe is from www.lovingyou.com
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Happy Hippie
This is a wonderful main-dish salad. Perfect for summer when you don't want to heat up the house. This recipe came from my local grocer.
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Lasko
Sometime it's just easy to make a salad...
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DarksLight
Chef Salad
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Chef mariajane
This is a tasty Chef's salad, a wonderful salad for a luncheon served with garlic baguette - simply delicious
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RecipeTips.com
A satisfying salad for lunch or dinner.
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Jane Kirby, Real Simple JUNE 2001
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All You MAY 2010
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Quick Cooking
Find recipes for Chef's Salad and other Course recipes. Get all the best recipes at . Recipe directions: On two serving plates, arrange the salad greens, onion, celery, ham, turkey, cheese, egg and olives. Serve with dressing.
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Cooking for 2
Find recipes for Chef's Salad and other Course recipes. Get all the best recipes at . Recipe directions: In a large bowl, combine the first 13 ingredients. Serve with salad dressing of your choice.
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The chef's salad is a familiar yet fading star in the salad world. In delicatessens, diners, and airport snack bars everywhere, we find its faithful components: lifeless leaves of iceberg lettuce, suspiciously blue-hued slices of hard-boiled egg, wedges of pallid tomato, and rubbery chunks of cheese, ham, and turkey. To top it all off (or perhaps sitting alongside): gloppy, high-calorie dressing. But this still-beloved salad may have had a noble beginning. Though nobody has ever stepped forward to claim the title of the chef in "chef's salad," the dish has been attributed by some food historians to Louis Diat, chef of The Ritz-Carlton in New York City in the early 1940s. He paired watercress with halved hard-boiled eggs and julienne strips of smoked tongue, ham, and chicken. (The concept of the chef’s salad dates still earlier; one seventeenth-century English recipe for a "grand sallet" calls for lettuce, roast meat, and a slew of vegetables and fruits.) No matter how the salad has evolved, its underlying virtue remains unchanged. This is a no-cook meal that satisfies our cravings for greens and protein. And, in these dog days of summer-when cooking is sometimes the last thing we'd like to do-a main-course salad is especially appealing. In our updated take on the classic recipe, we used a selection of lettuces (early chef's salads were not always made with iceberg alone), and, in a twist on the norm, small but flavorful amounts of sugar-cured ham and Parmigiano-Reggiano. Feel free to improvise with ingredients depending on what looks good at your farmers market. Summer savory or dill can flavor the dressing in place of the mixed herbs, and many kinds of ham and cheese will work well.
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