Wayne Gisslen

Chef's Salad

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3 lb

Method

  1. Place the greens in cold salad bowls, approximately 4 oz (120 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

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