Chef's Salad
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Chef's Salad

Yield: 8 servings



  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