Chef Salad
User Reviews
4.7
Chef Salad
Description
The Chef Salad includes a foundation of chopped Boston lettuce topped with miscellaneous crunchy vegetables like peas, carrots, cucumber, green onions, and cherry tomatoes. Protein comes from chopped ham, crispy fried bacon, shredded cheddar cheese, and sliced hard-boiled eggs. The homemade dressing made with mayonnaise, vinegar, sugar, paprika, black pepper, and salt adds a tangy and creamy layer that ties the components together. Ingredients can be tossed or arranged in rows for a composed presentation.
Hard-boiled eggs are prepared by boiling then cooling in cold water for easy peeling and consistent doneness. Adding salt or vinegar to the boiling water can prevent cracking. This salad holds well for several days, especially if kept undressed, making it practical for meal prep or leftovers.
Enjoy this salad fresh or after chilling to allow flavors to meld. Serving it as a main dish provides a balanced combination of vegetables, protein, and dairy in one bowl.
Ingredients
For Dressing
- ½ cup mayonnaise
- 1 tablespoon vinegar
- ½ tablespoon sugar granulated
- ½ teaspoon paprika
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon salt or to taste
For Salad
- 1 lettuce chopped, Boston
- ½ cup pea
- ½ cup carrot grated
- ¾ cup cheddar cheese shredded
- ¾ cup ham chopped
- 4 lices Bacon fried and chopped
- ½ English cucumber sliced
- 6 green onions chopped
- 6 cherry tomato quartered or halved
- 4 egg hard boiled
Instructions
- Make the dressing: Add all the dressing ingredients to a bowl and whisk until well combined. Refrigerate until ready to use.
- Finish the salad: Add all the salad ingredients to a bowl and toss everything together. Drizzle with the dressing, toss and serve. Alternatively, you can arrange the ingredients in rows as seen in the pictures with the lettuce as a base.
Notes
- Boil eggs with 2 inches of water, bring to full boil then cover and remove from heat for 10-12 minutes for perfectly hard boiled eggs.
- Peel eggs under cold running water to make peeling easier and reduce shell sticking.
- Adding salt or vinegar to the boiling water helps prevent egg cracking during cooking.
- Store undressed salad up to 3-5 days; dressed salad will last fewer days due to added moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 46g | 71% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 228mg | 76% |
| Sodium | 995mg | 41% |
| Potassium | 553mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5114IU | 102% |
| Vitamin C | 20mg | 22% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
