Kitchen Sink: Cool chef salad makes a perfect meal for a hot summer day

By on June 23, 2010

 

Lisa Prince, a marketing specialist and one half of the Got to Be Good Cookin’ weekly recipe segment, will join us on the blog each month with bonus recipes, cooking tips and a behind-the-scenes look at marketing N.C. agricultural products…everything and the kitchen sink.

 

Lisa Prince

Lisa Prince

 

It is hot, hot, hot outside, which means it is a good time to turn off your oven and your stove and prepare a refreshing and delicious cold chef salad for supper.

A salad can be a very filling and enjoyable meal, with the right combination of ingredients. And in the summertime there is no shortage of fresh veggies to add in the mix. You’ll find a great variety of seasonal vegetables at local farmers markets, plus I like to pick up locally baked breads to go with my salad. Vendors at the State Farmers Market in Raleigh offer fresh baked bread so pick up some cheese bread to go along with your salad and you will be all set.

 

Chef Salad

2 heads of mixed lettuce (try something new like Bibb or Red Leaf)

1 green pepper, sliced  

1 yellow or orange pepper, sliced

1 cucumber, sliced into quarters

3 green onions, green parts sliced thin

2 slices of turkey, chopped

2 slices of ham, chopped

¼ cup pecans, toasted and chopped

1 avocado, peeled and sliced

 

Dressing

¼ cup freshly squeezed lemon juice (about 2 lemons)

½ cup good olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ pound very good Parmesan cheese, shaved or grated into large shards or pieces

 

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.  Toss with the salad and top with the Parmesan cheese.

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