Chef Salad

By spend with pennies

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Ingredients

8 cups iceberg lettuce (Romaine, or Boston bibb)
4 ounces sliced ham
4 ounces sliced cooked turkey breast (diced)
4 ounces cheddar cheese (or Swiss cheese, cubed ½-inch)
4 hard boiled eggs (chilled)
¼ red onion (thinly sliced )
2 cups cherry tomatoes (or grape tomatoes, halved)
1 cup sliced cucumber
parsley for garnish, optional
ranch or Thousand Island dressing

Prep Time20mins
Servings4

Instructions

Wash the lettuce and spin it in a salad spinner to dry. Tear into bite-sized pieces.

Slice the ham and turkey into ½-inch strips.

Place the lettuce in a large bowl (or divide over 4 individual serving plates).

Arrange the ham, turkey, cheese, eggs, red onion, tomatoes, and cucumber over the salad. Garnish with a little bit of parsley if desired.

Serve with Thousand Island or Ranch dressing.

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Salad

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