Chef's Salad
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Chef's Salad

Yield: 8 servings

Ingredients

Directions

  1. Break romaine into bite-size pieces.
  2. Separate water cress into small sprays.
  3. Cut lettuce into small chunks.
  4. Add cucumber and tomatoes.
  5. Cut ham and cheese into thin strips; arrange on top.
  6. Just before serving toss well with dressing.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Salad

Measure: avoirdupois

Ingredient: romaine, water cress, iceberg lettuce, cucumber, tomato, ham, swiss cheese, Italian salad dressing

Equipment: measuring spoons, measuring cups, knife, bowl

See Also

Cheese Butter

Salad Soup

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

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Scalloped Tomatoes III

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Spring Salad (Ensalad De Primavera)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

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Striped Sandwiches

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

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Stuffed Mushrooms

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater