Special chef's salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lettuce; Bite Sized Pieces |
| 2 | cups | Spinach; Bite Sized Pieces |
| ½ | cup | Green Pepper; Chopped |
| ½ | cup | Carrots; Peeled & Shredded |
| ½ | cup | Cucumber; Halved & Sliced |
| ½ | cup | Vegetable Oil |
| ¼ | cup | Vinegar |
| 1 | tablespoon | Ketchup |
| ¾ | teaspoon | Sugar |
| ½ | pounds | Cooked Ham; Cut Into 1/2\" |
| Strips, 1 cup | ||
| 3 | ounces | Cream Cheese; Cubed, 1 Pk |
| 2 | larges | Eggs; Hard Cooked, Chopped |
| 1 | small | Onion; Sliced |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Garlic Salt |
| ⅛ | teaspoon | Pepper |
Directions
OIL AND VINEGAR DRESSING
Combine the lettuce, spinach, green pepper, carrots, cucumber, ham, cream cheese, eggs and onion in a large bowl; cover and refrigerate.
Prepare the Oil And Vinegar Dressing; cover and refrigerate.
OIL AND VINEGAR DRESSING:
Combine all of the ingredients in a glass jar, cover and shake well.
Makes ¾ Cup.
TO SERVE:
Pour the dressing over the vegetables, toss gently to coat and serve.
From: Rich Harper Date: 09-16-94