Chef Salad: We had a late sporting activity today (uh, late for us, anyway!) which got us home about 5:30. I ran by the store on the way home and got a head of lettuce. I was hoping to get some precooked, diced chicken at the store but couldn't bring myself to get what I saw. I was planning on getting the msg-free, etc. Hormel brand but this store didn't have any (We ate the very, very last bit of their home-raised 4-H broilers last night at dinner). They didn't have organic lettuce either; although I'm sure I've gotten some there before (sigh).
The second we got in the door I rushed into the kitchen and boiled some eggs. While that was cooking I washed and tore up the head of lettuce (I never use knives on lettuce - it makes them taste metallic to me) and diced some sharp cheddar cheese (United Market Street has Tillamook Sharp Cheddar Cheese 8oz
on sale 2 for $5!). Once the eggs were cooked I rinsed them in cold water, peeled, and diced them with a handy-dandy egg slicer. I do it one way, turn it and slice it again, and then (very carefully, over the bowl!) do it in one more direction. Nice teeny tiny cubes :). I also chopped up a handful of almonds.
It turned out to be a nice, cool, refreshing, and filling dinner for all 5 of us! I served it with store-bought crackers that I had gotten for a recent trip (convenience foods are so... convenient some times!).
Ingredients (for a family of 5 - no leftovers):
- 1 head of lettuce
- 3 hard-boiled eggs
- 1/4 pound sharp cheddar cheese cut into very small pieces
- 1/3 C almonds, chopped finely
- Homemade dressing to taste
Dressing: fresh buttermilk with Real Salt, garlic powder, parsley to taste. Add mayonnaise
to desired thickness and taste.
Some other add-in options:
- Diced cooked chicken
- Diced cooked ham
- Tomato (grape tomatoes would be nice)
- Bell Pepper (raw or lightly cooked)
- Carrot (raw)
- Celery (raw)
- Diced zucchini (raw or lightly cooked)
This is part of Kelly's Real Food Wednesday:
This recipe is also part of Allergy-Free Wednesdays:
This recipe is also part of Fat Tuesdays:
And... Old Fashioned Recipe Exchange:
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