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Layered Chef Salad Recipe
|Quick cooking pearled barley||1⁄2 Cup (8 tbs)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Torn lettuce||4 Cup (64 tbs)|
|Cooked ham/Cooked chicken||2 Cup (32 tbs), cubed|
|Diced green pepper||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
|Prepared yellow mustard||2 Tablespoon|
|Dill weed||1 Teaspoon|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
Calories 430 Calories from Fat 313
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 5.9 g29.6%
Trans Fat 0 g
Cholesterol 37.1 mg
Sodium 321.3 mg13.4%
Total Carbohydrates 13 g4.4%
Dietary Fiber 4.2 g16.9%
Sugars 4.4 g
Protein 18 g35.8%
Vitamin A 217.8% Vitamin C 74.2%
Calcium 16.2% Iron 9.3%
*Based on a 2000 Calorie diet
Drain and cool.
Arrange layer of lettuce, ham, green pepper, barley and celery in 3-quart salad bowl.
Combine mayonnaise, mustard, sugar and dill weed; mix well.
Spoon mayonnaise-dill mixture on top of lettuce layer, spreading to edges of bowl.
Sprinkle cheese and green onion over mayonnaise.
Cover with plastic wrap and refrigerate several hours, or overnight.
Toss salad just before serving.
Great for buffet or Sunday night supper