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Chef Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Salade-Chef-1889.jpg
PT30M
PT15M
PT45M
Cut Yves Deli Slices in half. Place halves on top of each other and cut into thin strips. Set aside.If you have a salad spinner, wash and spin-dry greens. Otherwise, lay lettuce on clean, dry towel to drain water. Chop lettuce into bite-size pieces.On plate, form bed of lettuce.Artistically arrange egg, tomato wedges, cheese, red pepper and Yves Deli Slices on lettuce.Serve with 2 Tbsp. (30 mL) of your favorite salad dressing.
1
Veggie Cuisine
4
3
5
4
2 slices of veggie deli slices (or other slices)
2 cups (500 mL) chopped greens
1/2 eggs cut into 2 wedges
3 wedges of tomato
2 Tbsp. (30 mL) shredded cheddar cheese
3 rings of red pepper
2 Tbsp. (30 mL) salad dressing of your choice
Chef Salad
1
serving
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
2
slices of veggie deli slices (or other slices)
-
2 cups
(500 mL)chopped greens
-
1/2
eggs cut into 2 wedges
-
3
wedges of tomato
-
2 Tbsp.
(30 mL)shredded cheddar cheese
-
3
rings of red pepper
-
2 Tbsp.
(30 mL)salad dressing of your choice
Preparation
Cut Yves Deli Slices in half. Place halves on top of each other and cut into thin strips. Set aside.
If you have a salad spinner, wash and spin-dry greens. Otherwise, lay lettuce on clean, dry towel to drain water. Chop lettuce into bite-size pieces.
On plate, form bed of lettuce.
Artistically arrange egg, tomato wedges, cheese, red pepper and Yves Deli Slices on lettuce.
Serve with 2 Tbsp. (30 mL) of your favorite salad dressing.
Source :
Veggie Cuisine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
