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Chef’s Salad

Published under: Salad


  • Iceberg Lettuce – 1, shredded
  • Lean Ham – 175 gms, cooked and cut into thin strips
  • Cooked Tongue – 175 gms, cut into thin strips
  • Cooked Chicken – 350 gms, cut into thin strips
  • Gruyere Cheese – 175 gms, cut into cubes
  • Tomatoes – 4, quartered
  • Hard-boiled Eggs – 3, shelled and quartered
  • Thousand Island Dressing – 400 ml
  • French Bread – sliced, to serve


  1. Arrange the lettuce on a large serving platter.
  2. Arrange the cold meats on top.
  3. Arrange the cheese cubes over the salad.
  4. Arrange the tomato and egg quarters around the edge of the platter.
  5. Serve the salad immediately with the thousand island dressing and sliced French bread.

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