Chef Salad With Classic French Dressing

Ingredients

Dressing

• 3 tablespoons ketchup
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons egg substitute (optional)
• 3/4 cup extra-virgin olive oil
• 1/4 teaspoon salt

Salad

• 4 cups lightly packed chopped mixed escarole
• green leaf lettuce or iceberg lettuce (use iceberg for crispness too)
• 1/4 cup julienned smoked ham
• 1/4 cup julienned cooked turkey breast
• 1/4 cup thinly sliced boiled cooked chicken breast
• 1/4 cup swiss cheese or American cheese or cheddar cheese, cut into cubes
• 1 hard-cooked egg, sliced
• 1/2 cucumber, sliced (in 1/4 inch chunks)
• 1/2 onion, sliced
• 1 tomato, quartered

Directions

1. 1

   Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.

2. 2

   Place ketchup, vinegar, sugar, dry mustard, paprika, garlic powder, pepper, and egg substitue into a bowl; whisking throughly.

3. 3

   Drizzle a small amount of olive oil in bowl with above ingredients continuing to whisk until smooth. Salt to taste.

4. 4

   Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.

5. 5

   Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.

6. 6

   Top with tomatoes.

7. 7

   Slowly drizzle dressing on top.

8. 8

   (Reserve remaining dressing for another use.).