Chef's salad
1. Prepare the French dressing
2. Boil 1 pint of water and add the room temperature egg. Bring to
the boil and turn off. Steep for 15 minutes, then refresh in iced
water and peel
3. Slice the ham, chicken and cheese into batonnet
4. Strip peel the cucumber, cut in half and then lengthways into
quarters
5. Wash and core the tomato and cut into quarters
6. Cut the egg into quarters
7. Wash and drain the lettuce. Cut the iceberg lettuce into 1 inch
cubes
PLATING:
1. Pat dry the butter lettuce leaves and place on a plate. Top with the
iceberg cubes
2. Arrange the chicken, ham, cheese, cucumber, tomato and egg on
top
3. Place watercress on top
4. Spoon the dressing over the salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1288g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 820 | ||
Calories from Fat: 507 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.3g | 75 % | |
Saturated Fat 17.8g | 89 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 301.7mg | 93 % | |
Sodium 1269.6mg | 44 % | |
Potassium 2496mg | 66 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 27.1g | ||
Protein 42.4g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 820
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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