Chef's salad
Chef's salad recipe from Women's Weekly Food magazine—perfect for quick and easy lunches! Serves 6, ready in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 4 (260g) rindless bacon rashers
- 1 iceberg lettuce, leaves separated, torn
- 150 grams leg ham, thinly sliced, chopped coarsely
- 150 grams roasted turkey breast, shredded
- 3 medium_piece (450g) tomatoes, chopped coarsely
- 3 (105g) radishes, trimmed, sliced thinly
- 150 grams roquefort cheese, crumbled
- 1 large_piece (320g) avocado, sliced thinly
- 1 tablespoon dijon mustard
- 1/4 cup (60ml) white wine vinegar
- 50 grams roquefort cheese, crumbled
- 1/2 cup (125ml) extra-virgin olive oil
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