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Chef’s Salad + Golden Ranch

Spring mix loaded with hard-boiled eggs, swiss cheese and turkey, fresh crispy cucumbers, juicy cherry tomatoes, and toasted croutons. Paired with tangy golden dijon ranch.

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You’ve probably had a chef salad or two before. It’s your standard iceberg, eggs, tomatoes, cucumber, ham turkey, and many cheeses. The salad is usually served alongside a heavier dressing like ranch. It’s definitely a heavier salad that you can usually save for later.   Chef salads are the salad when you want some filling.  The iceberg, eggs, deli meat and ranch make it so it’s not the healthiest of salad options. That’s why I always prefer to make them at home. By swapping out the iceberg lettuce for a spring mix, making my own salad dressing because it’s super easy and I can control the salt and sugar that goes in it and reducing the meat and cheese because double of everything is just a lot. It’s the little things right? Check out my tips and tricks below for the best chef’s salad and golden ranch. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CHEF SALAD + DIJON RANCH DRESSING

healthier greens: anytime a salad recipe calls for iceberg i feel it’s a missed opportunity, I understand some people like the taste of iceberg but the lack of nutritional content leaves me worried. for salads that are traditionally iceberg, i either allow for a small portion to be iceberg or I swap it out completely for spring mix, mesclun, or even romaine.

equal parts dijon: ranch or a creamy style dressing is most common for chef salads. To jazz it up a little I did equal parts dijon mustard to add a nice golden color and some zip of flavor. Plus dijon and swiss is the best combination.

soft boil eggs: to make the perfect soft boiled eggs. i like to first place the eggs into a pot before adding water, add in cold water till the eggs are covered. I bring the pot to a boil. Turn off the heat but I don’t remove the pot from the burner and I let my eggs sit for 13 minutes. that way I don’t have discolored egg yolks and they don’t crack from boiling. it’s foolproof perfect eggs every time.

do ahead: salad is a great do-ahead but it can get wet. when I prep my salad i like to keep all topping ingredients together on a separate covered plate and greens washed and cleaned in a whole all chilled. once I’m ready to plate the salad for dinner. everything is ready to go. once it’s all plated top with croutons and season with salt and pepper last.

SIMILAR INGREDIENTS TO:

  1. EDAMAME GRAPEFRUIT SALAD
  2. LEMON SUNFLOWER DRESSING
  3. HOT PEPPER TAPENADE

ENJOY THIS RECIPE WITH:

  1. ROASTED CHICKEN SANDWICH + BASIL MAYO
  2. ORANGE BUTTER SALMON & SWISS CHARD
  3. HERB CRUSTED PORK ROAST

Chef Salad + Dijon Ranch

Chef Salad + Dijon Ranch
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INGREDIENTS

  • 4c Spring Mix
  • 1/2c Cherry Tomatoes, halved
  • 1/2c Croutons
  • 4 Slices Turkey or Ham, rolled
  • 2 Slices Baby Swiss, cut in half and rolled
  • 1/2c Cucumber, sliced
  • 1/4c Cheddar Cheese, cubed
  • Black Pepper
  • DIJON RANCH
  • 1/3c Dijon Mustard
  • 1/3c Mayo
  • 1/3c Sour Cream
  • 1tsp Black Pepper
  • 1tsp Garlic Powder
  • 1/2tsp Onion Powder
  • 1/2tsp Celery Seed
  • 1/2tsp dried Dill
  • Salt

INSTRUCTIONS

  • Start off by making the salad dressing.
  • To make the salad dressing combine all ingredients. Then season to salt to taste.
  • Stir till thoroughly combined and place in a mason jar to store.
  • Layer the salad with the greens on the bottom followed by cucumber, tomatoes, cheeses and meats.
  • Once ready to serve sprinkle with black pepper and toss with Dijon dressing.
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