Chef's Salad in a Jar - Wednesday
Tune into #InTheKitchenWithKat!
April 21, 2020

Tune into #InTheKitchenWithKat!

You can find all of the ingredients at Tom Leonard’s!
INGREDIENTS
- 1 C. (1 whole) diced Roma tomato
- 1 C. (¼ whole) sliced English cucumber
- 1 C. (1 oz.) cooked lean ham, sliced into strips
- 1 C. (1 oz.) cooked lean turkey, sliced into strips
- 2 hard boiled eggs, peeled and cut into wedges
- 2 oz. cheddar cheese, cut into thin strips
- 2 oz. Swiss cheese, cut into thin strips
- 4 C. chopped Romaine lettuce, bite sized pieces
- 4 Tbs. Parmesan Vinaigrette (recipe follows)
DRESSING:
- ¼ C. (2 small) freshly squeezed lemon juice
- 3 Tbs. finely grated Parmesan cheese
- 1 ½ tsp. coarse grain mustard
- 1 tsp. Worcestershire sauce
- 1 clove garlic, peeled and minced
- 6 Tbs. light olive or canola oil
ADDITIONAL EQUIPMENT:
- 4 pint sized, wide mouth jars with tightly fitting lids
- Dressing cruet with a tight fitting lid (or another pint sized jar with lid)
For the full recipe, please visit Comfortably Domestic!