Chef’s Salad (Edit recipe)

This Chef's Salad makes for an easy weeknight meal. It is full of flavor, veggies and is easy to prep ahead of time. It is Whole30 and Paleo!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	331
Fat:	30 g
Carbohydrates:	3 g
Protein:	16 g
Cholesterol:	47 g
Sodium:	414 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Real Food with Altitude

View original recipe

Serves: 4

Ingredients

2 head Romaine Lettuce, chopped
0.5 whole Red Onion, sliced
0.5 cup Cherry Tomato, halved
0.25 cup pepperoncini peppers, sliced
0.25 cup Black Olives, sliced
4 whole Eggs, hard boiled
4 pieces Turkey Breast, sliced
4 pieces Ham, sliced

Dressing

0.5 cups Extra Virgin Olive Oil
0.25 cup Red Wine Vinegar
1 Tbsp Coarse-Dijon Mustard (Noble Made)
1 Tbsp Garlic Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and chop the Romaine Lettuce.
Combine Salad ingredients into a bowl and toss.
Combine Salad Dressing ingredients into a mason jar or a bowl and mix thoroughly.
Dress the salad to your liking and combine into four bowls. Serve and Enjoy!

Notes

Use any meat that you like! Like I mentioned I use Applegate, which can be found at almost any grocery store now. If you don’t have the ingredients or time to make a dressing, buy one! I like Primal Kitchen Italian Vinaigrette. If you are making this for lunches, prep everything ahead of time to make your mornings or lunch time easier. All of these ingredients will last if you chop them at the beginning of the week.