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–+ servings
Chef Salad

Chef Salad: A Fresh & Flavorful Twist in Just 30 Minutes

A delightful Chef Salad, quick to prepare and customizable, perfect for a refreshing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for lighter option
  • 2 tablespoons Vinegar Apple cider vinegar or lemon juice can be used
  • 1 teaspoon Sugar Can be omitted for low-sugar option
  • 1 teaspoon Paprika Smoked paprika enhances flavor
  • 1 pinch Black Pepper Freshly ground is preferred
  • to taste Salt Consider the saltiness of other ingredients
Salad Base
  • 4 cups Boston Lettuce Romaine or mixed greens can be substituted
  • 1 cup Peas Fresh or frozen are suitable
  • 1 cup Carrots Grated or shredded work well
  • 1/2 cup Cheddar Cheese Substitute with feta or goat cheese
Proteins
  • 1 cup Diced Ham Can be swapped with turkey or chicken
  • 4 slices Bacon Turkey bacon for a lighter option
  • 2 Hard-Boiled Eggs Omit for a lower-calorie version
Fresh Crunch
  • 1/2 cup English Cucumber Any type of cucumber is acceptable
  • 2 Green Onions Regular onions for bolder flavor
  • 1 cup Cherry Tomatoes Any diced tomatoes can substitute

Equipment

  • medium bowl
  • Large salad bowl
  • Whisk
  • Chopping board
  • Knife

Method
 

Make the Dressing
  1. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, paprika, and a pinch of salt and black pepper to taste. Blend until smooth and creamy, then cover and refrigerate for at least 10 minutes.
Prepare the Vegetables
  1. Wash and chop the Boston lettuce into bite-sized pieces and place them in a large salad bowl. Add peas, grated carrots, sliced cucumber, and halved cherry tomatoes.
Add Cheeses and Proteins
  1. Sprinkle shredded cheddar cheese, diced ham, and crumbled bacon over the salad. Toss gently to distribute evenly.
Incorporate the Egg and Onions
  1. Quarter the hard-boiled eggs and thinly slice the green onions, adding them to the salad. Toss gently to combine all ingredients.
Dress & Serve
  1. Drizzle the homemade dressing over the salad and toss gently to coat the ingredients evenly before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Serve the salad fresh and consider keeping the dressing separate until just before serving to maintain crispness.

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