Recipes
Chopped Chef Salad
To show off the colourful layers of chopped, diced and sliced ingredients, prepare the salad in a glass bowl.
Serves
6
Prep Time
20 min
Print RecipeIngredients
- 6 cups (1.5 L) chopped or torn lettuce greens
- 1 medium carrot, thinly sliced
- 1 large tomato, diced
- 1 medium cucumber, sliced and slices cut in half
- ½ cup (125 mL) diced onion
- 7 oz (200 g) chopped cooked turkey
- ¼ cup (60 mL) olive oil
- 2 tbsp (30 mL) fresh lemon juice
- ½ tsp (2.5 mL) dried oregano
- ⅛ tsp (0.5 mL) salt
- Pinch pepper
- 2 tbsp (30 mL) grated Parmesan cheese
- 4 eggs, hard boiled and peeled
- ½ cup (125 mL) diced onion
Instructions
- Step 1
Place lettuce evenly on bottom of medium bowl (about 3 qt/3 L). Top with layers of carrot, tomato, cucumber, onion and turkey.
- Step 2
Whisk oil, lemon juice, oregano, salt and pepper in small bowl. Drizzle over top of salad. Sprinkle Parmesan cheese evenly over top.
- Step 3
Cut eggs into quarters. Place on top of salad.
- Step 4
To serve salad, scoop down to bottom of bowl to reach all the layers.
Variations
- Instead of turkey, use chicken, ham or bacon. Or substitute additional vegetables such as celery, sweet pepper, mushrooms or zucchini.
- Try shredded or cubed Cheddar, Havarti, Swiss or Monterey Jack cheese in place of Parmesan.
- Substitute 1/3 cup (75 mL) of your favourite dressing for the oil and lemon juice mixture.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 197 |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 7 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 13 g |
| Sodium | 440 mg |
