California Chef's Salad
Submitted by jrowkavi
Classic chef’s salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.
YIELD
8 servingsPREP
30 minCOOK
0 minREADY
40 minThis is the chef’s salad that actually earns its name.
A big bowl of torn mixed greens gets loaded up with juicy tomato wedges, crisp cucumber slices, sliced green onions, strips of salami, and cubed cooked turkey. It’s hearty enough to be a full meal and fresh enough to feel like you’re doing something good for yourself.
The homemade Thousand Island dressing steals the show. Mayonnaise, chili sauce, ketchup, Worcestershire, lemon juice, and a dash of red pepper flakes give it layers of tangy, spicy, creamy flavor that bottled dressing can’t touch. Serve it on the side so everyone can dress their own bowl.
This feeds eight, making it a solid choice for a ladies’ luncheon, a weekend spread, or meal prep that actually gets eaten.
Chef Tips
- Make the dressing ahead and chill it for at least an hour. The flavors meld and it thickens up beautifully.
- Keep the dressing on the side until serving. Dressed greens wilt fast.
- Swap turkey for rotisserie chicken or ham strips depending on what’s in the fridge.
Ingredients
Directions
Combine mayonnaise, salt, black pepper, red pepper, lemon juice, ketchup, Worcestershire and chili sauce.
Chill.
To make salad, toss tomatoes, greens, green onions and cucumbers together.
Place in deep salad bowl and top with salami and turkey.
Serve dressing separately in sauce bowl, sprinkled with parsley.
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