Upscale Chef Salad With Fancy Dressing

Upscale Chef Salad With Fancy Dressing Recipe

Although the origins of the iconic chef salad have faded in history, it is still a perennial favorite. Instead of having a soggy salad in plastic from a deli, try this fresh recipe. It is chocked full of crunchy lettuce, veggies, julienned ham, boiled egg, and a flavorful vinaigrette. Make it in advance and serve it as a light dinner or a scrumptious side dish.

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Recipe Information

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Total Time

15 Minutes

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      • 6 Carrots (Shredded)
      • 8 Radishes (Sliced)
      • 1 Pound Ham (Cut Into Strips)
      • 1 Head Romaine (Torn Into Bite-Size Pieces)
      • 1 Small Head Radicchio (Torn Into Bite-Size Pieces)
      • 1 Small Head Frisée (Torn Into Bite-Size Pieces)
      • 3 Ounce Sunflower Sprouts
      • 15 Ounces Garbanzo Beans (Drained & Rinsed)
      • 1 Medium Red Onion (Thinly Sliced)
      • 1 Teaspoon Salt
      • 1/3 Pound Parmigiano-Reggiano (Shaved With A Vegetable Peeler)
      • 3/4 Pound Cherry Tomatoes (Halved)
      • 1 Cup White Wine Vinegar & Herb Salad Dressing (Recipe Associated)
      • 4 Large Hardboiled Eggs (Diced)


  1. Toss sprouts with torn lettuces in a bowl and rinse them in a colander, spin in a salad spinner to dry.
  2. Meanwhile, combine salt with the ice water, and soak onions in the mixture for at least 15 minutes. Drain, and pat dry with paper towels.
  3. Combine all the ingredients, in a large bowl and drizzle with the salad dressing. Toss to coat well. Adjust the seasoning as needed. Toss again and serve.

Associated Recipes

Nutrition & Cost Facts


765 kcal


49 g


38 g


57 g

Cost Per Serving


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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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