Need a dish to eat while you’re watching the U.S. play Belgium at the World Cup today?
Or a dish that’s useful for a Fourth of July get-together?
Or one that refreshes any old summer day?
One in which you can use leftovers so you don’t have to cook?
One that’s light, but filling and easily assembled?
Here it is: Chef’s Salad. A dish that that fulfills a multitude of needs.
Chef’s Salad
8 cups torn lettuce leaves (such as leaf lettuce, Bibb, Romaine)
2 tomatoes, chopped
1-2 leftover cooked sausages, chopped
1 cup chopped cooked beef
1 cup chopped cooked chicken or turkey
2-3 hard cooked eggs, quartered
1 large avocado, cut into bite size pieces
optional:
radicchio leaves
1 red bell pepper, deseeded and chopped
2 carrots, sliced
4-6 radishes, cut into bite size pieces
1 cucumber, peeled and cut into bite size pieces
croutons
1 cup chick peas or cooked beans
1/2 cup pitted olives
1/2 cup vinaigrette dressing, approximately
Place the lettuce, tomatoes, sausage, beef, chicken, eggs and avocado in a salad bowl. Add optional ingredients as desired. Pour some of the vinaigrette dressing on the ingredients and toss to coat. Add more dressing as desired.
Makes 4 servings