• You're the Chef Salad

    • email print
  • 6 tablespoons extra-virgin olive oil
    2 tablespoons balsamic vinegar
    Pinch sea salt
    Pinch black pepper
    Chopped fresh herbs, such as parsley, thyme, basil, chives or dill, to taste
    6 handfuls salad greens
    1 carrot, grated
    1 cup finely chopped purple cabbage
    1 cup cooked beans
    6 to 8 ounces cooked tuna, salmon, chicken, beef or tofu
    1/2 cup chopped almonds, walnuts or other nuts
    1/4 cup sunflower seeds
    1/2 cup feta or blue cheese crumbles
    1 avocado, sliced
    2 hard-cooked eggs, shelled and sliced
    In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Sprinkle in the herbs until desired flavor is achieved.
    In a separate, larger bowl, toss together the greens, grated carrot and chopped cabbage. Add dressing to bowl and toss to coat salad.
    Divide salad among 4 plates or serving bowls. Top each portion with a quarter of the beans, meat, nuts, seeds, cheese and avocado. Garnish each salad with half of each of the sliced eggs.
    Makes 4 servings.
    — Recipe courtesy of Maria Katsantones, community outreach assistant for Ashland Food Co-op.
Reader Reaction

    Events Calendar