Chef Salad

  • 1 head lettuce red leaf curly—bite sized
  • 1/2 package mesclun or spring salad (2 oz)
  • 1 each cucumber kirby—sliced
  • 1/4 each peppers sweet (red, yellow, green)—diced
  • 4 slices onion sweet red
  • 1 each carrot—peeled and shredded
  • 4 each scallions—sliced thin
  • 2 oz Swiss cheese—julienned
  • 2 oz Ham—julienned
  • 2 oz Turkey Breast—julienned
  • 1 each Tomato, beefsteak—cut in 8
  • 2 each eggs large hard boiled—quartered
  • 4 oz bleu cheese, crumbled
  • 1 cup Sour Cream Heavy or Mayonnaise or Yogurt
  • 1 each Grapefruit—juice only
  1. Wash and tear the lettuce into bite size pieces, add the spring salad mix and spin dry.
  2. Add the remaining salad ingredients and toss well in a large bowl. Of course the list given can be altered at will. (I secretly like iceberg lettuce in this salad, force of habit).
  3. Top with julienned meats, decorate with tomato and hard boiled egg wedges.
  4. Prepare the dressing by crumbling the bleu cheese into the base of choice (I like Heavy Sour Cream, but my wife likes lowfat sour cream or yogurt) and thinning it to desired consistency by adding freshly squeezed grapefruit juice. If you like blue cheese dressing, this will become your favorite!

Notes: This old standby is a long time favorite of many, and with some crusty bread, makes a great lunch. You can vary the ingredients at will.


Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing
Caesar Salad

Vegetable Salads

Tomatoes with Sweet Onions and Basil
Asparagus with Sesame Oil and Shallots
Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
Salad Doctor

Starchy Salads

Chickpea Salad
Tortellini Primavera

* repeated from previous issues


©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home