Chef’s Garden Salad with Herb Cider Vinaigrette

Chef’s Garden Salad with Herb Cider Vinaigrette is an updated classic featuring the very best of the season’s fresh produce.

An entrée salad full of hearty ingredients, it makes a beautiful display while entertaining or a simple warm weather meal.

Easy spring entree salad

Chef’s salads are traditionally made with iceburg lettuce, eggs, tomatoes, deli meats and cheeses. But this version is lightened up with fresh greens, avocado, almonds, Parmesan, and fried ham strips. Plus a homemade herb salad dressing made with flavorful healthy ingredients.

I love when I first go out to the garden and find that there is something ready to harvest. This salad uses the ingredients that are ready first – chive blossoms, herbs, mixed greens, arugula and radishes.

For the warm days of spring when you just want an easy combination of fresh vegetables and protein this updated version of the classic Chef’s salad is a perfect answer.

Ingredients

• Garlic – anti bacterial, anti viral and high in antioxidants. Garlic is also a great source of selenium. And has been shown to have a healing effect on circulatory, digestive and immunological systems while lowering blood pressure.
• Fresh herbs – high in vitamins A, C, K and polyphenols. Herbs are potent antioxidants with anti-microbial and anti-inflammatory effects. 
• Apple cider vinegar – high in acetic acid apple cider vinegar has been shown to aid in the absorption of nutrients. And neutralizes body’s ph levels (amongst many other health claims).
• Extra virgin olive oil – rich in oleic acid, a super healthy monounsaturated fatty acid believed to help reduce inflammation. Loaded with vitamins E and K. And rich in antioxidants, including oleocanthal. Olive oil may help treat or prevent many diseases.
• For more information on the benefit of extra virgin olive oil and many other foods visit AuthorityNutrition.com

Customize it

This salad is easily adaptable. Choose the ingredients that are fresh at the farmer’s market, ready to harvest in your garden or available in your fridge. Use whichever dressing you prefer (a homemade green goddess or balsamic vinaigrette would be delicious) and any protein and cheese you have on hand. Replace the meat with beans or quinoa for a well rounded vegan version.

Serving suggestions

Displaying this salad artfully to make it super aesthetically appealing. And make the salad feel just a bit more special. But layering on a platter also helps prevent softer ingredients, like avocados and eggs, from getting mushy. And for picky kids, entree salads on platters make it easy to pick and choose what ends up on the plate.

How to make ahead

Salad can be prepared ahead of time and covered and chilled. When ready to serve, add cheese, almonds, avocado and top with dressing. 

Storage

Dressing keeps for a week or more in the refrigerator. The olive oil will form a lump when chilled, simply remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Pin for later!

SHOP THIS POST

please note: ONE armed MAMA is a participant in the Amazon Services LLC Associates Program. These customized links, provided by Amazon, track the referrals to their website for the purposes of assigning commission on these sales.