Recipe combo

Vegetarian Chef Salad

Name: Vegetarian Chef Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pt romaine lettuce, chopped - 8 (cups); 4 ct hard-boiled eggs, peeled and quartered - 4 (large eggs); 0.25 lb Swiss cheese made with vegetarian or microbial rennet, cut into strips - 4 (ounces); 0.25 lb cheddar cheese made with vegetarian or microbial rennet, cut into strips - 4 (ounces); 1 ct cucumber, sliced - 1 (medium); 0.75 pt cherry tomatoes, halved - 1.5 (cups); 2 fl oz red onion, thinly sliced - 0.25 (cup); 2 fl oz extra-virgin olive oil - 0.25 (cup); 1 fl oz red wine vinegar - 2 (tablespoons); 1 tsp Dijon mustard - 1 (teaspoon); 0.5 tsp kosher salt - 0.5 (teaspoon); 0.25 tsp black pepper - 0.25 (teaspoon)

A meatless chef salad with romaine lettuce, hard-boiled eggs, Swiss cheese, cheddar cheese, cucumber, and tomatoes. It is crisp, filling, and served with a simple Dijon vinaigrette.

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Recipe details

Cuisine: American
Servings: 4
Total time: 20 min
Prep: 20 min
Difficulty: easy

Ingredients

8 Cup romaine lettuce, chopped - 8 (cups), chopped
4 Count hard-boiled eggs, peeled and quartered - 4 (large eggs), peeled and quartered
4 Ounce Swiss cheese made with vegetarian or microbial rennet, cut into strips - 4 (ounces), Made with vegetarian or microbial rennet and cut into strips.
4 Ounce cheddar cheese made with vegetarian or microbial rennet, cut into strips - 4 (ounces), Made with vegetarian or microbial rennet and cut into strips.
1 Count cucumber, sliced - 1 (medium), sliced
1.5 Cup cherry tomatoes, halved - 1.5 (cups), halved
0.25 Cup red onion, thinly sliced - 0.25 (cup), thinly sliced
0.25 Cup extra-virgin olive oil - 0.25 (cup)
2 Tablespoon red wine vinegar - 2 (tablespoons)
1 Teaspoon Dijon mustard - 1 (teaspoon)
0.5 Teaspoon kosher salt - 0.5 (teaspoon)
0.25 Teaspoon black pepper - 0.25 (teaspoon)

Instructions

Prepare salad ingredients
1. *Chop the romaine*, *quarter the eggs*, cut both cheeses into strips, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Make the Dijon vinaigrette
2. In a small bowl, *whisk together* the olive oil, red wine vinegar, Dijon mustard, kosher salt, and black pepper until the dressing looks *smooth and lightly thickened*.
Combine the vegetables
3. In a large salad bowl, *add the romaine*, cucumber, cherry tomatoes, and red onion, then *toss gently* to combine.
Arrange the toppings
4. Arrange the hard-boiled eggs, Swiss cheese, and cheddar cheese over the salad in neat sections for a classic *chef salad presentation* with *visible toppings*.
Dress and serve
5. Drizzle the dressing evenly over the arranged salad just before serving, or serve the dressing on the side, and serve *immediately for the best crisp texture*.