Chopped Chef Salad
User Reviews
3.6
Chopped Chef Salad
Description
This salad features finely chopped components for uniform texture and flavor. The greens provide a tender base, while the diced deli meats bring savory depth. Cheese adds richness, and crisp vegetables introduce freshness and crunch. Hard-boiled eggs contribute protein and texture, balancing the salad.
The creamy Sweet Onion Dressing is made by pureeing sweet onion with vinegar, sugar, Dijon mustard, salt, and white pepper, then slowly emulsifying oil for thickness and smoothness. This dressing complements the ingredients with a tangy, slightly sweet and savory profile.
The salad can be served tossed lightly in dressing or composed with ingredients arranged on the plate and dressing on the side, suitable for hearty lunches or light dinners. Leftover dressing can be refrigerated and used within two weeks.
Ingredients
creamy Sweet Onion Dressing
- 1/2 sweet onion such as Vidalia, Maui, or generic sweet, about 5 ounces; do not use regular onion for this dressing
- 3 Tbsp apple cider vinegar or champagne vinegar
- 2 tsp sugar
- 1 Dijon mustard heaped tsp, creamy
- pinch salt
- 1/2 tsp white pepper
- 1/2 cup grapeseed oil or olive or walnut oil
chopped chef salad
- 5 ounces butter lettuce or romaine hearts or iceberg, chopped
- 1/2 cup ham I used Black Forest, chopped
- 1/2 cup turkey chopped, smoked preferred
- 1/2 cup Bacon chopped
- 1/2 cup tomato chopped
- 1/2 cup cucumber chopped
- 1/2 cup egg hard boiled, chopped, about 2 eggs
- 1/2 cup swiss cheese chopped
- 1/2 cup cheddar cheese chopped
- 1/2 cup celery chopped
- 1/2 cup carrot chopped
- 1/3 cup onion red, chopped
Instructions
for the dressing
- Remove the peel and cut the onion in large chunks. Add to the container of a high speed blender such as a Vitamix, along with the vinegar, sugar, mustard, salt and pepper. Blend until well pureed.
- Scrape down the sides of the container, and then, while the machine is running, slowly drizzle in the oil through a hole in the top. The dressing will become thick and creamy.
- Taste to adjust any of the seasonings. Keep refrigerated until needed. Note: this recipe makes more than you'll need for this salad, keep the leftover in the fridge and plan to use within 2 weeks.
for the salad
- Put the lettuce in a large salad bowl and add each of the other ingredients. If you'd like to do a composed salad you can arrange them attractively in little piles around the lettuce, otherwise just dump them all in.
- Lightly dress and then toss the salad. Serve more dressing on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 600mg | 25% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2920IU | 58% |
| Vitamin C | 5mg | 6% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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