Chef's Salad in a Jar - Wednesday

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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!