Cheyenne Mountain Chef's Salad - Tangy and Different Chef Salad

• 1/2 cup (125 ml) apple jelly
• 1/2 cup (125 ml) vegetable oil
• 1/4 cup (60 ml) fresh lemon Juice
• 1/2 tsp (2 ml) garlic salt
• 6 cups (1425 ml) torn mixed salad greens
• 4 hard-cooked eggs, sliced
• 1 cup (225 ml) grated mild cheddar cheese
• 6 z. cooked turkey, chicken, or roast beef, cut into julienne strips
• 1/2 cup (125 ml) garbanzo beans
• 1 cup (225 ml) alfalfa sprouts
• 2 tbsp (30 ml) sesame seeds, toasted

1. In a blender or food processor, combine jelly, oil, lemon juice, and garlic salt; chill.
2. In a large salad bowl, combine remaining ingredients with dressing; toss lightly.

apple jelly, vegetable oil, lemon juice, garlic, eggs, cheddar cheese, chicken, garbanzo beans, alfalfa sprouts, sesame seeds

Taken from online-cookbook.com/goto/cook/rpage/000D05 (may not work)