A classic American diner favorite, this hearty salad is loaded with crisp lettuce, fresh veggies, rolled deli meats, and two kinds of cheese. Topped with a creamy homemade buttermilk ranch dressing, it's a satisfying and complete meal.
A vibrant, protein-packed Chef Salad that's gut-friendly and perfect for a quick, refreshing lunch!
This american dish is perfect for lunch. With 734.55 calories and 47.85g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup croutons (for garnish)
0.5 cup mayonnaise (for dressing)
0.5 cup buttermilk (for dressing)
1 tsp dried dill (for dressing)
1 tsp dried parsley (for dressing)
0.5 tsp garlic powder (for dressing)
0.5 tsp onion powder (for dressing)
0.5 tsp salt (for dressing)
0.25 tsp black pepper (freshly ground, for dressing)
Instructions
1
Hard Boil the Eggs
Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
Bring the water to a rolling boil over high heat. This should take about 5-7 minutes.
Once boiling, immediately turn off the heat, cover the pan with a lid, and let it stand for 10-12 minutes for perfect hard-boiled eggs.
Carefully drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes before peeling and slicing into quarters.
2
Prepare the Buttermilk Ranch Dressing
In a medium bowl or a jar with a lid, combine the mayonnaise, buttermilk, dried dill, dried parsley, garlic powder, and onion powder.
Whisk or shake vigorously until the mixture is smooth and well combined.
Season with salt and freshly ground black pepper to taste. Mix again.
For best results, cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld together.
3
Prepare the Salad Components
Wash the romaine lettuce thoroughly and dry it completely using a salad spinner or paper towels. This is key to a crisp salad.
Lay the slices of deli turkey and ham flat, then roll them into tight cylinders. Slice the rolls into 1/2-inch thick pinwheels.
Prepare the fresh vegetables: halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
4
Assemble and Serve the Salad
Create a bed of chopped romaine lettuce, dividing it evenly among four large bowls or plates.
Artfully arrange the turkey pinwheels, ham pinwheels, shredded cheddar cheese, shredded swiss cheese, quartered eggs, tomatoes, cucumber, and red onion over the lettuce. A classic Chef Salad arranges these in distinct rows or sections.
Just before serving, sprinkle the croutons over the top for a crunchy texture.
Serve immediately, with the chilled homemade ranch dressing on the side for each person to add as they please.
