Chopped Chef Salad

Created by the Egg Farmers of Canada

Shawn Harman – Section Seven Farms, Humboldt, Saskatchewan

Makes 6 Servings
Prep: 20 min.
Cook: 0 min.

What You Need:

6 cups (1.5 L) chopped or torn lettuce greens
1 medium carrot, thinly sliced
1 large tomato, diced
1 medium cucumber, sliced and slices cut in half
1/2 cup (125 mL) diced onion
7 oz chopped cooked turkey
1/4 cup olive oil
2 tbsp fresh lemon juice
1/2 tsp dried oregano
1/8 tsp salt
Pinch pepper
2 tbsp grated Parmesan cheese
4 eggs, hard-cooked and peeled

How You Prepare:

Place lettuce evenly on bottom of medium bowl (about 3 qt/3 L). Top with layers of carrot, tomato, cucumber, onion and turkey.

Whisk oil, lemon juice, oregano, salt and pepper in small bowl. Drizzle over top of salad. Sprinkle Parmesan cheese evenly over top.

Cut eggs into quarters. Place on top of salad.

To serve salad, scoop down to bottom of bowl to reach all the layers.

Notes: Instead of turkey, use chicken, ham or bacon. Or substitute additional vegetables such as celery, sweet pepper, mushrooms or zucchini. Try shredded or cubed Cheddar, Havarti, Swiss or Monterey Jack cheese in place of Parmesan. Substitute 1/3 cup (75 mL) of your favourite dressing for the oil and lemon juice mixture.