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Summer Chef's Salad

Summer Chef's Salad


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Ingredients

  • 2 teaspoons dried oregano
  • 5 cups mesclun salad blend (about 3 ounces)
  • 10 ounces Black Forest ham, cut into matchstick-size strips
  • 6 ounces Swiss cheese, cut into matchstick-size strips
  • 1 1/2 cups coarsely shredded peeled carrots
  • 1 1/2 cups halved cherry tomatoes (about 10 ounces)
  • 1 cup thinly sliced red onion
  • 2 hard-boiled eggs, cut into wedges
  • 1/4 cup slivered fresh basil

Recipe Preparation

  • Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside.

  • Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve.

Recipe by Melanie Barnard, Brooke DojnyReviews Section

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