Romaine Ham Egg Salad Recipes

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CCP - SEF: 23
Chef's Salad In A Roll

Chef's salad in a roll is a ham and salami salad mix served on french rolls. A layered preparation, the chef's salad in a roll is made with added eggs and eggs and dressed with a french dressing. With shreds of romaine leaves for a crisp of veggies, the... - 36.9152

Chef's Salad

Combine lettuce, cheese, ham, eggs, tomatoes, and green onions. Serve as is, or spoon the mixture into pita bread halves. Serve salad or sandwiches with salad dressing. Serve immediately. - 29.1862

Open Face Ham Salad Sandwich

In small bowl combine ham, egg, minced vegetables, sour cream, relish, mayonnaise, and mustard, mixing well; cover and refrigerate until chilled. Top each slice of toast with a lettuce leaf; stir salad again, then spoon half of salad onto each lettuce leaf. - 28.5314

Meal Size Chefs Salad

For a good chefs salad choose at least 3 of the following greens: leaf or head lettuce, romaine, curly endive or chicory, escarole, water cress, raw spinach or tender young beet tops. Break into wooden bowl first rubbed with garlic. Add peeled and quartered... - 31.0935

Chef's Salad

In large serving bowl, toss greens with 1/3 cup salad dressing and salt. Decoratively arrange ham, cheese, egg, carrots, red onion, and cucumber on top. Serve with remaining dressing alongside. - 33.938

Warm Egg And Rice Salad

1. In a medium saucepan, combine the rice and the chicken stock and bring to a boil over moderately high heat. Cover and reduce the heat to low. Cook until the rice is tender and the liquid has been absorbed, about 20 minutes. 2. Meanwhile, place the greens... - 38.5231

Chef's Salad In A Roll

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces of rolls with softened butter or margarine. For each sandwich: Cover bottom half of roll with romaine, then a few cheese strips, and a slice of pressed ham and salami, each... - 30.5491

Chef's Bowl

GETTING READY 1. Use the cut clove of garlic to rub the salad bowl with. 2. Then line the bowl with the romaine leaves MAKING 3. In the same bowl, arrange the cut vegetables, the ham and cheese, and the prepared deviled eggs. 4. Sprinkle with salt and... - 43.468

Ham And Turkey Toss

GETTING READY 1. Into a wooden bowl, tear the greens into large pieces. MAKING 2. To the same bowl, add the strips of the turkey meat, the Swiss cheese, the sliced avocado, and the anchovy fillets. FINALIZING 3. Garnish the dish with slices of hardboiled... - 44.1496

An Outdoor Brunch

GETTING READY 1) Preheat the oven to 400F. Grease and flour a 9-inch round cake pan. 2) Into a large bowl, add in the egg whites. In a medium bowl, add the egg yolks. 3) To the egg yolks, add in the biscuit mix, sugar and milk. Stir to combine. Pour the... - 43.0844

Chef's Salad

Wash greens thoroughly, pat dry and place in wooden bowl rubbed with garlic. Add tomatoes and all remaining ingredients. Toss together lightly but thoroughly with dressing. Note: For a good chef's salad choose at least 3 of the following greens: leaf or head... - 32.4688

Chef's Salad

Place greens in a large salad bowl that has been rubbed with garlic. Sprinkle greens lightly with salt and pepper. Add remaining ingredients, except French dressing, and toss lightly. Just before serving, add dressing and toss again. Anchovies may be added if... - 37.9452

Chef's Salad

1. In a large salad bowl, toss together the salad greens, watercress, radishes, cucumber, and 2 tablespoons of the green onions. Sprinkle with the corn, then mound the carrots in the center and circle with the tomatoes. 2. Alternately arrange the cheese, ham,... - 34.3433

Farfalle Chefs Salad

In a large bowl, blend the cream, horseradish, mayonnaise, vinegar, paprika, salt, and pepper. Add the pasta and all of the remaining ingredients except the eggs. Toss well, thoroughly blending. Taste for seasoning. Garnish with the eggs. - 33.4209

Chef's Salad With Swiss Cheese

Tear lettuce, romaine and chicory in bite-size pieces into a salad bowl. Add onion, celery and 3/4 cup each of the cheese, ham or tongue and chicken and toss together lightly. Combine mayonnaise and French dressing, pour over salad ingredients and toss... - 31.6449

Chef's Salad In A Roll

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half of roll with romaine, then with cheese strips, and a fold-over of pressed ham and salami. Place egg slices... - 36.4438

Chef's Salad With Meat

Into large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups). Reserve few strips of meat and cheese. Toss remaining meat and cheese strips, the onion, celery and anchovies with the salad greens. Blend mayonnaise and French dressing;... - 34.3828

Homemade Chef's Salad

Line a large salad bowl with whole red-leaf lettuce leaves. Tear romaine lettuce into medium-size pieces and layer in the lettuce-lined bowl with the watercress, half of the cucumber slices, tomato wedges, pepper julienne, artichokes and cheese, and two... - 34.3782

Chefs Salad

Chefs Salad is a unique and winning salad that is perfect for your dinner parties. Surprise your guests with this irresistible salad. I am sure they will love the Chefs Salad. - 33.6803

California Chef's Salad

MAKING 1) Tear salad greens with hands into bite-size pieces and put in the bowl. 2) Add spinach leaves, celery, orange segments, ham, chicken, and Swiss cheese. 3) Mix and toss with French dressing. 4) Sprinkle salt and pepper on top. SERVING 5) Decorate... - 39.6691

Chef Salad

Rub salad bowl with the clove of garlic in which several gashes have been made. Shred greens with a sharp knife on a cutting board or with scissors into salad bowl. Toss with 1/2 c French dressing. Add next 5 ingredients with another 1/2 c French... - 34.3286

Chef's Bowl

Rub salad bowl with cut clove of garlic. Line it with romaine. Arrange ham and cheese, vegetables, and Deviled Eggs as shown. Sprinkle with salt and freshly ground pepper. - 27.3593

An Elegant Dinner Treat

GETTING READY 1) Preheat the oven to 400F. MAKING 2) Thaw the pie shells. Clean and drain the chicken breasts. In a skillet, add a tablespoon of butter. Saute the chicken covered, till it browns on both sides. Sprinkle thyme on top. 3) Trim the rough ends of... - 42.3817

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