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Gallery Chef’s Salad Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 6 slices bacon 1 1/2 pounds romaine lettuce hearts (2 to 3 hearts) 8 ounces cooked turkey breast, not sliced 4 ounces cooked ham, not sliced 4 ounces Swiss cheese, not sliced 1 lemon 1 scallion 1/3 cup reduced-fat sour cream 2 tablespoons light mayonnaise Coarse salt and ground pepper

Gallery Chef’s Salad

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Chef's Salad

Chef’s Salad

Chef’s Salad

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 6 slices bacon 1 1/2 pounds romaine lettuce hearts (2 to 3 hearts) 8 ounces cooked turkey breast, not sliced 4 ounces cooked ham, not sliced 4 ounces Swiss cheese, not sliced 1 lemon 1 scallion 1/3 cup reduced-fat sour cream 2 tablespoons light mayonnaise Coarse salt and ground pepper

Directions

Cook bacon: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.

Prep lettuce, meats, and cheese: Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.

Make dressing: Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.

  • Step 1 Toss salad: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.

Toss salad: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.

Reviews (7)

 Add Rating & Review     16 Ratings   5 star values:        3    4 star values:        1    3 star values:        6    2 star values:        3    1 star values:        3

Reviews (7)

Add Rating & Review     16 Ratings   5 star values:        3    4 star values:        1    3 star values:        6    2 star values:        3    1 star values:        3

Add Rating & Review

16 Ratings 5 star values: 3 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 3

16 Ratings 5 star values: 3 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 3

16 Ratings 5 star values: 3 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 3

  • 5 star values: 3 4 star values: 1 3 star values: 6 2 star values: 3 1 star values: 3

    Martha Stewart Member     Rating: Unrated       04/09/2010   You add the lemon to the scallions, mayonaise, sourcream, and ground pepper, Whisk all ingredients together and Voila! There's your dressing.  

Martha Stewart Member     Rating: Unrated       04/08/2010   I still can't figure out what to do with the lemon!!? In the dressing???  

Martha Stewart Member     Rating: Unrated       04/08/2010   confusing directions - but anyone that can cook can make this recipe using their brains. Only thing that needs cooking before is bacon. The other ingredients can be prepared when making the salad.  

Martha Stewart Member     Rating: Unrated       04/08/2010   What do you do with the lemon?  

Martha Stewart Member     Rating: Unrated       04/08/2010   Wow, pretty wonky directions. I guess they don't have a proofreader, or not a good one. I can figure out what they mean though, for the most part.  

Martha Stewart Member     Rating: Unrated       04/08/2010   What's going on here with the resealable bag? Room temp or refrigerate? In the morning: Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.

    Martha Stewart Member

    Rating: Unrated 04/09/2010

You add the lemon to the scallions, mayonaise, sourcream, and ground pepper, Whisk all ingredients together and Voila! There’s your dressing.

Rating: Unrated

Rating: Unrated 04/08/2010

I still can’t figure out what to do with the lemon!!? In the dressing???

confusing directions - but anyone that can cook can make this recipe using their brains. Only thing that needs cooking before is bacon. The other ingredients can be prepared when making the salad.

What do you do with the lemon?

Wow, pretty wonky directions. I guess they don’t have a proofreader, or not a good one. I can figure out what they mean though, for the most part.

What’s going on here with the resealable bag? Room temp or refrigerate? In the morning: Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.

All Reviews for Chef’s Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chef’s Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest