Skillet Chef'S Salad

• 2 Tbsp. olive or salad oil
• 2 green onions, thinly sliced
• 2 tsp. all-purpose flour
• 2 tsp. sugar
• 1/4 tsp. salt
• 1/4 c. tarragon or white wine vinegar
• 1 Tbsp. Dijon mustard
• 6 c. torn, assorted salad greens (romaine, red leaf lettuce, spinach)
• 1 large celery stalk, thinly sliced
• 1 small cucumber, thinly sliced
• 1/2 (8 oz.) pkg. turkey ham slices, cut into strips
• 1 (6 oz.) pkg. chicken breast slices, cut into strips
• 1/2 lb. Jarlsberg or Swiss cheese, cut into strips
• 1/2 (6 oz.) bag radishes, thinly sliced
• 1 medium size tomato, cut into wedges

1. About 45 minutes before serving, in a 12-inch skillet over medium heat in hot olive or salad oil, cook green onions just until tender.
2. Stir in flour, sugar and salt until smooth. Add vinegar, mustard and 1/2 cup water. Cook, stirring, until dressing boils and thickens slightly.
3. Remove skillet from heat.

olive, green onions, allpurpose flour, sugar, salt, tarragon, mustard, celery stalk, cucumber, turkey ham slices, chicken breast slices, swiss cheese, radishes, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275529 (may not work)