Chef’s Salad
You’re “Puttin’ on the Ritz” tonight. In the 1940s, Chef Louis Diat, chef of the Ritz Carlton in New York City, created this salad for customers requesting a light, off-menu dinner salad. He probably got his inspiration from the 17th century cold-cut-laden family-style salad plate called Salmagundi.
Today, chef’s salad is easily recognizable and something we can get our heads (and appetites) around. Hard-boiled egg, cold cuts and crisp fresh salad ingredients make up these individual dinner salads.
Grocery List: Chef's Salad
Chef’s Salad
Produce
garlic(if needed)
sweet onion (if needed)
1 bunch green onions (if needed)
1 head red or green leaf lettuce
fresh basil leaves (if needed)
1 cucumber
red bell pepper (if needed)
fresh fennel bulb
Napa Cabbage (if needed)
1 pint cherry tomatoes (if needed)
Canned/Dried Foods
good olive oil(if needed)
rice wine vinegar(if needed)
Dijon mustard(if needed)
Frozen Foods
Plant-based Chick’n Strips of choice(if eating meatless)
Meat/Fish/Poultry
1 boneless, skinless chicken breast (if eating meat)
¼ lb. deli-sliced ham (if eating meat)
Chilled Foods/Dairy
Plain, nonfat yogurt (if needed)
eggs (if needed)
Yves veggie ham (if eating plant-based)
Additional Items
1 loaf artisan bread
Nutritional Value: Chef's Salad
Nutritional Analysis
Chef’s Salad
Per Serving
Calories: 450
Protein: 19 g
Carbohydrates: 56 g
Total Fat: 17 g
(Saturated Fat:) 6 g
Dietary Fiber: 11 g
Cholesterol: 205 mg
Sodium: 450 mg
% calories from fat: 34.8 %
Serving Size:
One large dinner (16 oz.) salad includes: 1 sliced egg, cold cuts, 1 slice buttered toast and 2 oz. homemade Creamy Dill Dressing.
