These classic chef’s salads are filling thanks to a generous amount of fresh vegetables and protein. Feel free to swap in other vegetables depending on what is in season, and to suit your mood.
4 large eggs
8 cups chopped iceberg lettuce, green leaf lettuce or mixed greens
1⅓ cup chopped peeled cucumber
1⅓ cup cherry tomatoes, cut in half
4 ounces Cabot Seriously Sharp cheese, cut into slices or cubes
2 ounces deli ham, rolled and sliced into rounds
2 ounces deli turkey, rolled and sliced into rounds
½ cup Greek Yogurt Ranch Dressing
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Prep: 25 mins | Total: 25 mins
PLACE eggs in the bottom of a small saucepan. Cover generously with cold water. Set over high heat and bring to a simmer. Reduce heat to maintain a gentle boil and cook for 9 minutes. Remove from the heat and run cold water into the pot continuously for 3 minutes. Drain and peel the eggs. Cut into quarters or slice.
DIVIDE lettuce among four large plates. Arrange cucumber, cherry tomatoes, Cabot Cheese, ham, turkey and the eggs on top, dividing evenly.
SERVE the salads drizzled with dressing.