Search Recipes


Chef Salad

Print This Recipe

Recipe Rating

This recipe has not been rated.

Rate This Recipe


John Morrell Julienned Ham (8 oz.)
John Morrell Hardwood Smoked Bacon, cooked (8oz.)
Small head of bibb lettuce
1 pint of cherry tomatoes
¼ lb. of black olives
¼ lb. shredded cheddar cheese
¼ lb. thin-sliced carrots
2 hard-boiled eggs
Pre-made creamy ranch dressing


1. Wash and dry vegetables. Slice carrots. Drain olives from can or jar. Slice each hard-boiled egg into four pieces (cut length-wise). Tear bacon strips into bite-size pieces.
2. Place lettuce into a large bowl. Heap each ingredient onto the lettuce in separate sections.
3. When ready to serve, toss ingredients together.
4. Keep dressing on the side.