Chef Salad with Homemade Creamy French Dressing
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Yield: 6 salads
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
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Ingredients
For the Chef Salad:
- 3 hearts of romaine lettuce chopped
- 1 pint cherry tomatoes
- 1 cucumber sliced thinly and then quartered
- 1 green bell pepper chopped
- 8 hard boiled eggs sliced
- 16 oz. shredded mozzarella cheese
- 1 lb oven-roasted turkey lunchmeat
- 1 lb ham lunchmeat (I typically use Black Forest or Honey Ham)
- batch of homemade croutons
For the Creamy French Dressing:
- ½ cup mayo (try organic or avocado oil-based mayo for added health)
- ½ cup organic ketchup
- ½ cup mild olive oil
- ⅓ cup granulated sugar
- ⅓ cup apple cider vinegar
- 1 small yellow onion roughly chopped
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
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.
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