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Prep Time: 30 minutesmins
Cook Time: 30 minutesmins
Total Time: 1 hourhr
Yield: 6salads
This take on a classic salad works perfectly as a meal prep lunch or for dinner. Pairs perfectly with Homemade Creamy French Dressing and Gluten Free Seasoned Croutons
1lbham lunchmeat(I typically use Black Forest or Honey Ham)
batch of homemade croutons
For the Creamy French Dressing:
½cupmayo(try organic or avocado oil-based mayo for added health)
½cuporganic ketchup
½cupmild olive oil
⅓cupgranulated sugar
⅓cupapple cider vinegar
1small yellow onionroughly chopped
1teaspoonpaprika
¼teaspoononion powder
¼teaspoonblack pepper
½teaspoonsalt
Instructions
For the Creamy French Dressing:
Roughly chop the onion. Add all ingredients to a blender and blend until smooth. Store in a mason jar in the refrigerator until ready to be used.
For the Chef Salad:
Prep: Hard boil eggs. Optional: Make Gluten Free Seasoned Croutons.
Rinse and chop the romaine lettuce, cucumber, and green bell pepper. Roll up lunchmeat and slice. Slice hard-boiled eggs.
To assemble salads: Lay a bed of romaine lettuce on a large plate. Then, lay rows of cherry tomatoes, cucumber, green bell pepper, sliced lunchmeat, sliced hard-boiled eggs, and shredded mozzarella cheese. Top with a handful of croutons. Drizzle with Homemade Creamy French Dressing.
Enjoy!
Notes
For the crouton recipe:Gluten Free Croutons - Perfect for salads, soups, and stuffing!Tip:You can easily increase the servings of this recipe by simply increasing some of the ingredient quantities. For example; hard boil 12 eggs instead of 8. As a rule, I typically slice 1 or 1.5 eggs per salad. To hard-boil eggs:Fill a large pot with water. Place in eggs. You want at least 1-2 inches of water above the eggs. Bring to a boil over high heat. Once boiling, turn the burner off, put a lid on the pot, and leave to sit on the warm burner for 10-12 minutes. Then, place the eggs in an ice water bath for an additional 10 minutes. Drain, and place in a container stored in the refrigerator until ready for use.