Fresh Chefs Salad Recipes

GARDEN-FRESH CHEF SALAD

Steps:

• In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.

FRESH CHEF'S SALAD

Steps:

• In a large bowl, combine the first 13 ingredients. Serve with salad dressing of your choice.

CHEF'S SALAD WITH KALE

Steps:

• Preheat the oven to 400 degrees. Make the croutons: Toss the bread cubes with the olive oil, cheese and half of the scallions on a rimmed baking sheet. Bake until the cheese melts, about 5 minutes. Use a spatula to flip and stir the croutons to coat in the melted cheese. Bake until golden brown and crisp, about 6 more minutes.
• Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, croutons and the remaining pickles. Serve with the remaining dressing.

40+ EASY AND HEALTHY SALAD RECIPES

Steps:

• Add all of the ingredients to a large mixing bowl and drizzle with the Champagne Vinaigrette.
• Gently toss everything together and serve immediately.

FRESH FENNEL AND TOMATO SALAD

Steps:

• Slice the fennel into thin strips (details on how to do this are in the recipe notes)
• Slice the tomatoes into segments (bite sized quarters - like pieces of a orange. Slice the tomato lengthwise then slice into quarters)
• Make the Vinaigrette at the bottom of your salad bowl.
• Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt.
• Whisk vigorously until the consistency becomes viscous. (the vinaigrette will thicken slightly)
• Add the tomatoes and fennel to the bowl. Toss the salad lightly with spoons to coat but not so hard as to bruise the tomatoes.
• Finish off with the zeste of half a lemon and a final sprinkling of coarse sea salt.
• Bon Appétit!

BEST SALAD RECIPES: EASY GREEK SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.