Since I am still on vacation, meals are not complicated. A chef’s salad is a hearty dinner salad yet easy to pull together. You can also fix the plates early in the day, cover them , and refrigerate them until dinner. Add bread if you like.
Any combination of vegetables and deli meats that you like can be used for this salad. Attractive arrangement of the salad ingredients make it eye pleasing.
I used the following to make two salad plates.
2 hat boiled eggs, quaretered
1/4of an onion, sliced thin
1/4 of a red bell pepper, sliced thin
1’3 of a cucumber , sliced thin
1 celery stalk, chopped
12 grape tomatoes
1/2 an avocado, sliced
2 slices deli turkey, cut into thin strips
2 slices deli ham, cut into thin strips
2 slicrs Swiss orCheddar cheese
Arrange lettuce leaves over the bottoms of two dinner plates. Add the remaking ingredients in small groups around the plates. See photo. Drizzle each plate with dressing and serve.