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Category: Chef's Salads
Prep Time: 20 minutes or so Cook Time: Total Time:
1. Start with a layer of salad greens; mixed herbs or baby spinach works well.
2. Add any extras you like, chopped: cucumber, tomato, zucchini, celery, etc.
3. Add some kind of dried fruits like raisins, or dried cherries. If using larger fruits like dates or apricots, chop these.
4. Add diced avocado and minced boiled eggs. (These items are completely optional, but add a lot to the salad.)
5. Add warm, cooked strips of meat or seafood, literally any will work. I highly recommend grilled chicken or steak.
6. Top with any salad dressing. My favorites are: Bleu cheese, Russian, Cataline (sweet French), and Ranch if I can get it without black pepper.
7. Sprinkle with crumbled or shredded cheese. I like the bleu cheeses and Feta, but again, literally any will do.
8. Top this with a small handful of chopped nuts or seeds... Pine nuts or sunflower seeds work great. If using pecans or other tree nuts you may wish to lightly brown them in brown sugar and butter for an added layer of flavor.
9. Finish off with a bit of cracker crumbs or croutons. I use 4 crackers for about 2 cups of salad. The crunch at the last makes all the difference, so don't skip.
Recipe Source: Twyla Sorrells
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How to Make a Chef's Salad by Twyla
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This is more of a formula than a recipe because there are so many options and you can personalize it to your liking, or even to whatever you have in your fridge.
Category: Chef's Salads
Prep Time: 20 minutes or so Cook Time: Total Time:
1. Start with a layer of salad greens; mixed herbs or baby spinach works well.
2. Add any extras you like, chopped: cucumber, tomato, zucchini, celery, etc.
3. Add some kind of dried fruits like raisins, or dried cherries. If using larger fruits like dates or apricots, chop these.
4. Add diced avocado and minced boiled eggs. (These items are completely optional, but add a lot to the salad.)
5. Add warm, cooked strips of meat or seafood, literally any will work. I highly recommend grilled chicken or steak.
6. Top with any salad dressing. My favorites are: Bleu cheese, Russian, Cataline (sweet French), and Ranch if I can get it without black pepper.
7. Sprinkle with crumbled or shredded cheese. I like the bleu cheeses and Feta, but again, literally any will do.
8. Top this with a small handful of chopped nuts or seeds... Pine nuts or sunflower seeds work great. If using pecans or other tree nuts you may wish to lightly brown them in brown sugar and butter for an added layer of flavor.
9. Finish off with a bit of cracker crumbs or croutons. I use 4 crackers for about 2 cups of salad. The crunch at the last makes all the difference, so don't skip.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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