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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I have developed this from several recipes, according to our likes and dislikes. DW can't eat very much at a single sitting. I like a Chef salad, but not as an entree'.This is just right for her, and makes a good snack for me. Cooking time would be the chill time. Ingredients:
1 head iceberg lettuce |
1 small tomato, cubed |
2 hard-boiled eggs, sliced,i cook earlier and let them cool |
1 green bell pepper, diced to 1/2 inch squares |
1 red bell pepper, diced to 1/2 inch squares |
1 piece thinly sliced deli ham, cut crossways in 3/8 to 1/2 inch strips |
2 slices sharp cheddar cheese |
2 dashes paprika |
Directions:
1. In medium sized bowl, tear lettuce into bite size pieces.
2. Add tomatoes and peppers and toss well to distribute evenly throughout the lettuce.
3. Place salad into small salad or cereal bowls, until as full as you want and mounded up a little in the center.
4. On to top of lettuce, in bowls, add the ham strips in a cross bowl design.
5. Place cheese strips between ham strips or in your design.
6. On to top, interspersed with ham and cheese strips, add egg slices, 3-4 per bowl, for color.
7. Sprinkle Paprika in center, for additional color.
8. Place finished bowls of salad in refrigerator to chill, and blend flavors, at least 30 minutes.
9. Place leftover salad, if any, in covered bowl and save for next time.
10. Gather up unused slices of ham, cheese and egg, and refrigerate for next time.
11. Serve salads plain, or with any dressing and/or seasonings you enjoy.
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