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Chef Salad

On 2 large plates or wide rimmed pasta bowls arrange a bed of:
   Chopped Romaine lettuce and/or other baby lettuce mixtures

Top each in a spoke fashion with half each of a combination of the following ingredients:
   1 sliced ripe tomato
   1 sliced hard-boiled egg
   Strips of sliced Swiss cheese
   Strips of sliced Cheddar cheese
   (or crumbled Bleu cheese)
   Sliced, pitted black olives
   Sliced avocado
   Pepperocinis
   1/2 thinly sliced cucumber
   1/2 cup HoneyBaked Ham, cut in strips
   1/2 cup HoneyBaked Turkey Breast cut in strips

Serve topped with your favorite dressing or this simple vinigrette:

In a small mixing bowl whisk together:
   1/4 cup red wine vinegar
   1 tablespoon Balsamic vinegar
   1 tablespoon Djion mustard
   Freshly ground pepper and salt to taste
   1 tablespoon dried minced herbs (A mixed blend or basil or tarragon)
Gradually whisk in and blend until emulsified:
   3/4 cup extra-virgin olive oil.

Use as needed.


Serves 2

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