Archive for November, 2013



I love salad. Whether I’m dieting or not, I could eat salad more than once a day, every day, for quite some time before tiring of it. When people discover that Chef’s Salad is a regular meal that I serve to my family, I am always asked the question “and your children will eat that?” Yes! They do! They love it. It’s one of the meals that everyone in our home agrees on. Sure I have one that picks out the nuts and another that doesn’t like the hardboiled egg, but they are gracious about it, and it’s a fantastic way to pack in nutrition! I tend to serve this meal with a basket of rolls or baguette slices.

Chef’s Salad

1 package of 3 romaine hearts (I use organic), chopped

3 boneless skinless chicken breasts, cooked and cubed (I use grilled chicken)

1/2 to 1 lb. of bacon (preferably uncured), crumbled

3 hardboiled eggs, chopped

1 to 2 cups grape tomatoes

1 cucumber, sliced (I take slices and cut up further into quarters to make small chunks)

1 or 2 avocados (ripe but not squishy), sliced or cubed

3 scallions, chopped

1/3 cup bleu or gorgonzola cheese

1/3 cup dried cranberries

1/4 cup pecan pieces

Other suggestions: chopped deli ham or turkey, herbed croutons, chopped apple, different varieties of cheeses or nuts, shaved red onion instead of scallions, or any salad vegetables that you might like to add.

I arrange all the toppings over the chopped lettuce in rows, similar to the picture above. You can also make your chef’s salad restaurant style by cutting the meat and veggies into matchsticks. Also, if you don’t mind washing a few extra dishes, you could put some or all of the toppings out in pretty bowls with spoons for serving and make a “salad bar”, which works well for picky children and makes for a fun meal for company as well.

“French Cooking Class” Salad Dressing

My oldest daughter went to a French cooking camp last summer and brought home this delicious salad dressing recipe. It has become my go-to dressing, thanks to my Ninja Pulse that makes whipping up dressing right before dinner a snap!

1/4 cup olive oil

1/4 cup red wine vinegar

1 shallot

1 T dijon mustard

3 sprigs thyme, leaves removed from stem

1 t. sugar or honey

salt and pepper to taste

Blend all ingredients in a blender until shallot is very finely minced.

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