Chef's Salad

Ingredients

• 3 cups torn iceberg or leaf lettuce
• 3 cups torn romaine or spinach
• 4 ounces fully cooked ham, chicken, turkey beef, pork, or lamb, cut into thin strips
• 1 cup cubed Swiss, cheddar, American, provolone, or Gruyere cheese or crumbled blue cheese (4 ounces)
• 2 hard-cooked eggs, sliced
• 2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
• 1 small green or sweet red pepper, cut into rings
• 3 green onions, sliced
• 1 cup Croutons (see tip, page 357) or purchased croutons (optional)
• 3/4 cup Creamy French Dressing (see recipe, page 357), Buttermilk Dressing (see recipe, page 356), Creamy Italian Dressing (see recipe, page 356), or other salad dressing

Instructions

1. In a large salad bowl toss lettuce and romaine or spinach. Arrange meat or poultry, cheese, hard cooked eggs, tomatoes, pepper rings, and green onions over the greens. Sprinkle with Croutons, if desired.
2. Pour Creamy French Dressing or other salad dressing over all. Toss to combine.
3. Note: to Serve Chef's Salad as individual salads, toss together lettuce and romaine or spinach and divide among four individual salad bowls. Top each serving with one-fourth of the meat or poultry, cheese, hard cooked eggs, tomatoes, pepper rings, and green onions. Sprinkle each with Croutons, if desired. Pass Creamy French Dressing or other salad dressing.