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Chef Salad https://www.metro.ca/userfiles/image/recipes/Salade-Chef-1889.jpg PT30M PT15M PT45M
Cut Yves Deli Slices in half. Place halves on top of each other and cut into thin strips. Set aside. If you have a salad spinner, wash and spin-dry greens. Otherwise, lay lettuce on clean, dry towel to drain water. Chop lettuce into bite-size pieces. On plate, form bed of lettuce. Artistically arrange egg, tomato wedges, cheese, red pepper and Yves Deli Slices on lettuce. Serve with 2 Tbsp. (30 mL) of your favorite salad dressing.
1
2 slices veggie deli slices (or other slices) 2 cups (500 mL) chopped greens 0.500 egg cut into 2 wedges 3 tomato 2 Tbsp. (30 mL) shredded cheddar cheese 3 red pepper 2 Tbsp. (30 mL) salad dressing of your choice
Chef Salad

Chef Salad

Rate this recipe
1 Vote
1
serving
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 slices
    veggie deli slices (or other slices)
  • 2 cups
    (500 mL)
    chopped greens
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  • 0.500
    egg cut into 2 wedges
  • 3
    tomato
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  • 2 Tbsp.
    (30 mL)
    shredded cheddar cheese
  • 3
    red pepper
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  • 2 Tbsp.
    (30 mL)
    salad dressing of your choice
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    2 for $7.00

    250 ml SELECTED VARIETIES

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Imprimer ma sélection

Preparation

Cut Yves Deli Slices in half. Place halves on top of each other and cut into thin strips. Set aside.

If you have a salad spinner, wash and spin-dry greens. Otherwise, lay lettuce on clean, dry towel to drain water. Chop lettuce into bite-size pieces.

On plate, form bed of lettuce.

Artistically arrange egg, tomato wedges, cheese, red pepper and Yves Deli Slices on lettuce.

Serve with 2 Tbsp. (30 mL) of your favorite salad dressing.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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