Chef’s Salad


U.S. Metric Ingredients
3 lb 1.4 kg Mixed salad greens, washed, trimmed, and crisped
12 oz 350 g Turkey breast, cut into thin strips
12 oz 350 g Pullman ham, cut into thin strips
12 oz 350 g Swiss cheese, cut into thin strips
24 24 Tomato wedges or cherry tomatoes
24 24 Hard-cooked egg quarters
12 24 Radishes
4 oz 115 g Carrots, cut bâtonnet
12 12 Green bell pepper rings



  1. Place the greens in cold salad bowls, approximately 4 oz (125 g) per portion.
  2. Arrange the turkey, ham, and cheese strips neatly on top of the greens. Keep the items separate—do not mix them all together.
  3. Arrange the remaining items attractively on the salad.
  4. Hold for service. If salads must be held for over 1 hour, they should be covered so the meats and cheese don’t dry out.
  5. Serve with any appropriate salad dressing on the side in a separate container.

Per serving: Calories, 400; Protein, 37 g; Fat, 25 g (54% cal.); Cholesterol, 485 mg; Carbohydrates, 10 g; Fiber, 3 g; Sodium, 570 mg.


Other vegetable garnish may be used in addition to or in place of the items in the basic recipe. See lists.