Who says you can’t have your chef’s salad and eat it too! We use soy meats for the meat, and avocado for the texture of egg! 
The dressing is up to you, just like in a restaurant.

Serves 4-6

4 heaping c. cut romaine lettuce, washed and crisped

4 heaping c. cut iceberg/head lettuce, washed and crisped

1 green pepper, cord and diced, 3/8 inch squares

1 handful thinly sliced red onion

2 slicing tomatoes, cored and diced

1 pkg. soy ham slices, cut in half, then each half cut crosswise into 1/4 inch wide slices–Julienne style

1 package soy turkey slices, cut in half, then each half cut crosswise into ¼ inch wide slices–Julienne style

1 lg. avocado, cut in half, seeded, peeled and cut into slices

1/2 c. croutons

salad dressing of choice

fresh cracked pepper

Place romaine and iceberg lettuce in large bowl. Toss. Add green pepper, onion and tomato. Toss again.

In individual salad bowls spoon lettuce and vegetable mixture. top each serving with Julienne slices of soy ham and turkey. Top with avocado slices, then croutons. Drizzle dressing of choice over each serving. Sprinkle with freshly cracked pepper and serve.

Notes: Use any combination of soy luncheon meats. Salami, baloney, turkey, ham, Canadian bacon, etc.

I like two dressings on my Chef’s Salad: one white and one red. Pine Nut Dressing and Red Dressing. Use bottled dressing if you like.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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