California chef's salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mayonnaise |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | dash | Red pepper |
| 2 | Tomatoes; cut in wedges | |
| 8 | cups | Torn salad greens |
| ¼ | cup | Sliced green onions |
| 2 | Cucumbers; sliced | |
| 4 | slices | Salami or cooked ham (thin) |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Catsup |
| 1 | teaspoon | Worcestershire sauce |
| ½ | cup | Chili sauce cut in strips |
| ½ | cup | Cubed cooked Turkey =OR=- Chicken |
| Minced parsley | ||
Directions
THOUSAND ISLAND DRESSING
SALAD
Combine mayonnaise, salt, black pepper, red pepper, lemon juice, catsup, Worcestershire and chili sauce. Chill.
To make salad, toss tomatoes, greens, green onions and cucumbers together. Place in deep salad bowl and top with salami and turkey.
Serve dressing separately in sauce bowl, sprinkled with parsley.
(C) 1992 The Los Angeles Times