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 it’s recognized as one of the great American dinner salad creations. In this presentation, hardboiled egg, plant-based cold cuts and crisp fresh salad ingredients adorn the individual dinner plates.
Grocery List: Chef's Salad
Chef’s Salad
Produce
1 sweet onion (if needed)
1 bunch green onions
curly parsley (if needed)
1 head red or green leaf lettuce
red cabbage
Napa cabbage
1 cucumber
1 red bell pepper
1 green bell pepper
1 pint cherry tomatoes
1 nectarine
Canned/Dried Foods
Good olive oil (if needed)
rice wine vinegar
Dijon mustard
Frozen Foods
chickenless tenders (if eating meatless)
Meat/Fish/Poultry
1 chicken breast (if eating meat and if none in freezer at home)
2 oz. thin-sliced ham (if eating meat)
Chilled Food/Dairy
plain, nonfat yogurt (if needed)
eggs (if needed)
crumbled gorgonzola cheese
plant-based ham slices (if eating meatless)
Additional Items
Whole grain artisan bread or rolls (if needed)
Nutritional Value: Chef's Salad
Chef’s Salad (with meat)
Nutritional Analysis
Per Serving
Calories: 470
Protein: 51 g
Carbohydrates: 37 g
Total Fat: 13 g
(Saturated Fat:) 4.5 g
Dietary Fiber: 9 g
Cholesterol: 220 mg
Sodium: 910 mg
% calories from fat: 25.1 %
Serving Size:
Two heaping cups salad with 2.4 oz. dressing and 1 slice of sprouted wheat toast. One-half nectarine on the side.
Chef’s Salad (meatless)
Nutritional Analysis
Per Serving
Calories: 450
Protein: 47 g
Carbohydrates: 42 g
Total Fat: 10 g
(Saturated Fat:) 2.5 g
Dietary Fiber: 11 g
Cholesterol: 115 mg
Sodium: 1020 mg
% calories from fat: 21.1 %
Serving Size:
Two heaping cups salad with 2.4 oz. dressing and 1 slice of sprouted wheat toast. One-half nectarine on the side.
