Red Meat Allergy Friendly Classic Chef Salad
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Learn more →Ingredients
4 servings
For the salad
- 4 large eggs
- 1 head romaine lettuce, chopped into 1-inch pieces
- ½ head iceberg lettuce, chopped into 1-inch pieces
- 6 oz deli ham, cut into thin strips
Chef's tipUse the same amount straight from the pack; they're at their best in cold sandwiches and wraps. - 6 oz deli turkey breast, cut into thin strips
- 4 oz swiss cheese, cut into thin strips
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
For the dressing
- ½ cup mayonnaise
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp sugar
- ¼ tsp garlic powder
- salt and pepper, to taste
Instructions
- 1
Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover, remove from heat, and let stand for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
- 2
While the eggs cook, whisk together the mayonnaise, red wine vinegar, Dijon mustard, Worcestershire sauce, sugar, and garlic powder in a small bowl until smooth. Season with salt and pepper to taste.
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