RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4892
| View Recipe |
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| Recipe Name: |
Summer Chef's Salad - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$9.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with: Sourdough rolls. Dessert: Peaches drizzled with honey. |
| Comments: |
To make quick work of the slicing, simply stack the ham and cheese and cut into strips approximately 1 ½- to 2-inches long and ¼-inch wide.
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Ingredients:
0.5 Cup oil, olive
0.25 Cup vinegar, red wine
1 Cup onion, red thinly sliced
0.25 Cup basil, fresh chiffonade
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Directions:
Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside.
Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve. |
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| Nutrition per Serving: |
| Calories: |
880 |
Total Carbs: |
35.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
108.0 |
Fat: |
52.6 |
Protein: |
53.82 |
| Fiber: |
7.80 |
Sodium: |
2117.55 |
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