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Cook'n with Betty Crocker 
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Tossed Chef's Salad |
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Serves: 5 Print this Recipeprep: 30 min 1/2 cup julienne strips cooked meat( beef, pork or smoked ham) 1/2 cup julienne strips cooked chicken 1/2 cup julienne strips swiss cheese 8 medium green onions, chopped (1/2 cup) 1 medium head lettuce, torn into bite-size pieces (10 cups) 1 small bunch romaine lettuce, torn into bite-size pieces (6 cups) 1 medium stalk celery, sliced (1/2 cup) 1/2 cup mayonnaise or salad dressing 1/4 cup french salad dressing 2 hard-cooked eggs, sliced 2 medium tomatoes, cut into wedges 1. Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl. 2. Mix mayonnaise and French dressing. Pour over lettuce mixture; toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator. wing it! There's plenty of room for inspiration. Use any cheese in place of the Swiss. Or try leeks instead of the green onions. 1 SERVING: Calories 385 (Calories from Fat 270); Fat 30g (Saturated 7g); Cholesterol 130mg; Sodium 540mg; Carbohydrate 12g (Dietary Fiber 4g); Protein 16g * % DAILY VALUE: Vitamin A 52%; Vitamin C 60%; Calcium 20%; Iron 14% * DIET EXCHANGES: 2 Vegetable, 1 1/2 High-Fat Meat, 4 Fat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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