Twenty-Four Hour Chef's Salad

Serves: 6
Total Calories: 523


* See note below.
1 head lettuce romaine or iceberg
1 (10-ounce) package peas partially thawed and drained
6 eggs hard-cooked, sliced
4 ounces Swiss cheese shredded (about 1 cup)
2 (7-ounce) packages turkey breast tenderloin sliced smoked or regular cooked, cut up
1/4 cup green onion sliced
1 cup mayonnaise
1 teaspoon lemon juice
3/4 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper


* Preparation Time: 20 minutes Chilling Time: At least 8 or up to 24 hours Tear romaine or iceberg lettuce into bite-size pieces (you will need 6 cups). In a deep 2-quart glass bowl, layer half of the lettuce, all the peas, remaining lettuce, eggs, cheese, turkey and green onions.

In a small bowl, blend mayonnaise, lemon juice, thyme, salt and pepper. Spoon over green onions, sealing to edge of bowl. Cover with plastic wrap and chill overnight or up to 24 hours.

Bell: To serve, toss salad gently. Sprinkle with paprika.

Nutritional Facts:

Serves: 6
Total Calories: 523
Calories from Fat: 362

This Twenty-Four Hour Chef's Salad recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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