Rye Free Classic Chef Salad

Total time32 min

Prep time20 min

Cook time12 min

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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
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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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