Big Goal Layered Chef's Salad

Recipe Ingredients

1		Large head red-leaf lettuce
2		Romaine lettuce
1		Hothouse cucumber - peeled, halved
		Lengthwise and cut crosswise
6		Ripe tomatoes - each cut 6 wedges
1		Red bell pepper - julienned
1		Yellow bell pepper - julienned
1/2 lb	227g / 8oz	Swiss cheese - cut very thin strips
1/4 lb	113g / 4oz	Genoa salami - cut very thin strips
1/4 lb	113g / 4oz	Baked Virginia ham - cut very thin strips
3 cups	187g / 6.6oz	Shredded cooked chicken meat
12 oz	340g	Marinated artichoke hearts - drained, halved
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Your favorite vinaigrette
		Garnish
3		Hard-cooked eggs - quartered
1/2 cup	118ml	Pitted black olives
1 tablespoon	15ml	Chopped flat-leaf parsley

Recipe Instructions

Rinse and dry the lettuce, discarding tough outer leaves. Line the bottom of a large salad bowl (preferably glass, for a beautiful display) with whole leaves of red-leaf lettuce. Tear the romaine lettuce into bite-size pieces and layer them in the bowl with two-thirds of the cucumber, tomatoes, bell peppers, cheese, salami, ham, chicken and artichoke hearts. Season with salt and pepper and toss with 1/2 cup of the vinaigrette.

Decoratively arrange the remaining third of the vegetables and meats, the hard-cooked eggs and the olives in a pinwheel design atop the salad. Spoon the remaining vinaigrette over the top and sprinkle the salad with the chopped parsley.

To serve, present the salad, then toss and serve.

This recipe yields 8 servings.

Per serving: 510 calories, 20g carbohydrate, 37g protein, 33g fat,170mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-18-2004

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