Mix and Match Chef's Salad Recipe
Ingredients
| Mayonnaise | 1/3 Cup (16 tbs) | |
| Dairy sour cream | 3 Tablespoon | |
| Parsley | 1 Tablespoon, snipped | |
| Chives | 1 Tablespoon, snipped | |
| Tarragon vinegar - 1 tablespoon | ||
| Anchovy paste | 2 Teaspoon | |
| Ham or beef roast- 6 ounces, fully cooked | ||
| Swiss or cheddar cheese - 4 ounces, cut into 1/4 -inch cubes | ||
| Mushrooms | 1 Cup (16 tbs), halved (Salad greens - 6 cups, torn) | |
| Cucumber | 3/4 Cup (16 tbs), sliced (Salad greens - 6 cups, torn) | |
| Carrot | 1/2 Cup (16 tbs), shredded (Salad greens - 6 cups, torn) | |
Directions
MAKING
1) In a blender container or a food processor bowl, add the parsley, mayonnaise, sour cream, chives, tarragon vinegar, and anchovy paste together.
2) Blend or process the ingredients, until the dressing is smooth.
3) Cover and refrigerate the dressing, until chilled, if desired.
4) In a large bowl, mix the torn greens, ham or beef roast, cheese, mushrooms, radishes, and carrot together.
5) Pour the dressing over the salad and toss until thoroughly coated.
SERVING
6) Serve the salad on individual serving plates.
1) In a blender container or a food processor bowl, add the parsley, mayonnaise, sour cream, chives, tarragon vinegar, and anchovy paste together.
2) Blend or process the ingredients, until the dressing is smooth.
3) Cover and refrigerate the dressing, until chilled, if desired.
4) In a large bowl, mix the torn greens, ham or beef roast, cheese, mushrooms, radishes, and carrot together.
5) Pour the dressing over the salad and toss until thoroughly coated.
SERVING
6) Serve the salad on individual serving plates.
Chef
