RECIPES
Turkey and Ham Chef's Salad
by KeriGlassman | Jun 5, 2013
- PREP
- 05 m
- COOK
- 15 m
- TOTAL
- 20 m
This chef's salad offers up protein from the meat. Select low-sodium options from the deli when able.
INGREDIENTS
SERVES 1
- 2 egg(s)
- 3 asparagus spears
- 2 cups chopped romaine lettuce
- 1/2 cucumber(s)
- 1/4 cup sliced mushrooms
- 3 oz deli sliced lean ham
- 3 oz deli sliced turkey
- 1 tsp capers
- 1 tbsp shredded cheddar cheese
- 1 tsp balsamic vinegar
- 1/4 lemon
- 2 tsp walnut oil
DIRECTIONS
1
Place eggs in a small saucepan and cover with cool water by one inch. Over medium heat, bring water to a boil. Once water begins to boil, cover and remove from heat. Let sit for about 5 min and then run under cool water. Slice eggs.
2
At the same time, steam asparagus until crisp-tender, about 4-6 minutes and then chop.
3
Combine all ingredients except vinegar, lemon, and walnut oil in a bowl.
4
Add vinegar, juice from the lemon, and walnut oil and toss salad.
