Chef'S Salad

• 1 head lettuce, washed and chilled
• 1 small head romaine or endive, washed and chilled
• 1 c. julienne strips cooked meat (beef or ham)
• 1 c. julienne strips cooked chicken or turkey
• 1 c. julienne strips Swiss cheese
• 1/2 c. chopped green onions
• 1/2 c. sliced celery
• 1/2 c. mayonnaise or salad dressing
• 1/4 c. French dressing
• ripe olives
• 2 hard-cooked eggs, sliced
• 2 tomatoes, cut in wedges

1. Into a large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups).
2. Reserve a few strips of meat and cheese.
3. Toss remaining meat and cheese strips, the onion and celery with salad greens.
4. Blend mayonnaise and French dressing; pour over salad and toss.
5. Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges.
6. Makes 4 generous servings.

head lettuce, head romaine, julienne strips cooked meat, julienne strips cooked chicken, julienne strips swiss cheese, green onions, celery, mayonnaise, french dressing, olives, eggs, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601981 (may not work)