ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chef's Salad

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 15 mins
Yield Serves 4
Try a classic chef's salad for a quick and easy summer supper.


  • 1 large head Romaine lettuce, chopped (about 8 cups)
  • 1 cup cherry tomatoes, quartered
  • 2 large carrots, sliced
  • 2 radishes, thinly sliced
  • 4 large eggs, hard boiled, peeled and quartered
  • 6 ounces low-fat Cheddar, cubed
  • 6 ounces low-fat Swiss cheese, cubed
  • 8 ounces ham, cut into strips
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • Salt and pepper
  • 1/2 cup olive oil

Nutrition Information

  • calories 573
  • fat 39 g
  • satfat 9 g
  • protein 40 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 263 mg
  • sodium 1204 mg

How to Make It

  1. Divide lettuce, tomatoes, carrots, radishes, hard-boiled eggs, cheeses and ham among 4 large salad bowls.

  2. In a bowl, whisk vinegar, honey, Dijon, salt and pepper. Whisking constantly, drizzle in oil until mixture is combined.

  3. Serve salads, passing dressing on the side.

Cook's Notes

Make it your own. This recipe is flexible, so feel free to change it to suit your family's tastes. Give it Mexican flair by substituting Jack for the Swiss cheese and tossing in avocado. For a touch of heat, add a pinch or two of chili powder to the vinaigrette.