Chef's Salad
This salad is an easy one to pack for lunch. Put the salad in an empty container with a lid, the cheese in a snack-size baggie, and enough dressing for your salad in a small plastic container.
INGREDIENTS | SERVES 4
- 8 cups salad mix
- 1 small red onion, sliced or diced
- 2 stalks celery, diced
- 1 cup frozen baby peas, thawed
- 4 hard-boiled eggs, peeled and chopped
- 1 pound boiled ham, diced
- 8 ounces Cheddar cheese, grated
- Salad dressing to taste
Add the salad mix, onion, celery, peas, eggs, and ham to a large salad bowl; toss to mix.
Divide the salad between 4 plates or salad bowls. Top each salad with grated cheese and salad dressing.
The Best Bleu Cheese Dressing Ever!
In a small bowl, stir together ⅔ cup mayonnaise, 1 teaspoon champagne vinegar, 2 teaspoons (or to taste) granulated sugar, and 1 ounce (or to taste) crumbled bleu cheese. Store leftovers in the refrigerator.
