Are you a salad lover or a salad hater? I’m a salad lover, and I especially enjoy a hearty Chef’s Salad topped with homemade buttermilk ranch dressing. A big bowl of this salad often makes my dinner.
About 18 months ago I started paying closer attention to my health and went on a low‑carb diet. A filling Chef’s Salad kept me satisfied and made sticking to the plan easy. Before I learned to make them at home, I would occasionally buy a Chef’s Salad at a restaurant. They were large but pricey—often around $12—so I realized I could save money by making my own. For the same amount I could buy ingredients to make several servings.
Making a Chef’s Salad is simple: combine fresh ingredients in a bowl, top with dressing, and serve. What sets it apart are a few classic additions—hard‑boiled egg, black olives, and pepperoncini peppers—along with the usual lettuce, deli meats, and cheese. This version didn’t include tomatoes because I didn’t have any that day, but I add them when they’re available.
If you enjoy a sweet and crunchy salad, try a green apple salad with walnuts. If you prefer chicken, a Cobb style salad makes a great alternative. A salad spinner is a fantastic kitchen tool if you make salads often: it makes washing and drying lettuce quick and effective. If you don’t have one, pat the lettuce dry with paper towels until you can get a spinner—it’s worth it.
Ingredients
- 1 large head romaine lettuce (or 2 heads baby romaine)
- ½ head iceberg lettuce
- 1 medium green pepper, sliced
- 1 small onion, sliced
- 1 medium tomato, sliced or wedged (optional)
- 1 small cucumber, peeled and sliced
- Black olives, sliced
- Hard‑boiled egg, cut into wedges
- Pepperoncini peppers
- Deli ham
- Deli turkey
- Provolone cheese
Directions
- Wash and thoroughly dry the lettuces—use a salad spinner if you have one.
- Cut the iceberg into bite‑size pieces. Tear or chop the romaine. Spin or pat dry to remove excess water.
- Toss both lettuces together in a large bowl.
- Divide the tossed lettuce among four serving bowls.
- Top each bowl with green pepper, onion, cucumber, and tomato if using.
- Place a hard‑boiled egg wedge on each salad.
- Roll a slice of ham, turkey, and provolone into a small roll for each serving; slice the roll and arrange on the salad.
- Sprinkle on sliced black olives and add two pepperoncini peppers to each bowl.
- Drizzle with your favorite ranch dressing and serve immediately.
- Makes about 4 large salads.
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Old Fashioned Potato Salad Recipe
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How to Make a Chef’s Salad
Ingredients
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 1 medium green pepper, sliced
- 1 small onion, sliced
- 1 medium tomato, sliced or wedged
- 1 small cucumber, peeled and sliced
- Handful black olives, sliced
- 1 large hard‑boiled egg, cut into wedges
- 4 pepperoncini peppers
- 2 slices deli ham
- 2 slices deli turkey breast
- 2 slices provolone cheese
Instructions
- Wash and dry the lettuces.
- Cut the iceberg into bite‑size pieces and spin or pat dry. Tear or cut the romaine and dry it as well.
- Toss the two lettuces together in a large bowl.
- Divide the tossed lettuce into serving bowls and top with green pepper, onion, cucumber, and tomato if using. Add one hard‑boiled egg wedge to each bowl.
- Roll one slice each of ham, turkey, and provolone into a tight roll for each serving; slice and arrange on the salad.
- Add sliced black olives and two pepperoncini peppers to each bowl.
- Drizzle with ranch dressing and serve.
Nutrition
Calories: 182 kcal
Carbohydrates: 17 g
Protein: 13 g
Fat: 8 g
Fiber: 8 g
Sugar: 9 g
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