I am continuing my series of salads in a jar this week with the Chef’s Salad. The Chef’s Salad’s origins are often disputed, but it may have been based upon a 17th and 18th century dish called Salmagundi which was a salad composed of meat, eggs, and vegetables served with a vinaigrette. Some say the Chef’s Salad was inspired by the Cobb Salad invented at the Brown Derby Restaurant in Los Angeles, while others attribute it to a chef at the Ritz-Carlton in the early 1940’s.
No matter what the origin of the Chef’s Salad, it can be a nutritional powerhouse if correctly made. The vitamins and fiber from the lettuce and other vegetables when paired with lean protein can provide considerable nutritional benefits. The fiber fills you up and the protein helps to stabilize the blood sugar for longer periods of time. Since I love the Chef’s Salad, it’s no wonder that I decided that it would be my next salad in a jar.
I began by pouring a layer of ranch dressing into the bottom of the jar and adding the layer of grape tomatoes.
- ¼ cup of your favorite salad dressing (I used ranch)
- 8 - 10 grape tomatoes
- ⅓ cup julienne cut carrots
- ½ cup coarsely chopped cucumber
- ⅓ cup thinly sliced and chopped ham
- 1 chopped hard boiled egg
- ¼ cup sliced green onions
- ⅓ cup shredded cheese of your choice (I used 4 cheese Mexican blend)
- 1½ cups chopped romaine lettuce
- Pour salad dressing into the bottom of a wide mouth quart mason jar.
- Place grape tomatoes into the dressing
- Put cucumbers on top of the tomatoes
- Add a layer of ham
- Place Chopped egg on top of ham
- Top egg with sliced green onions
- Sprinkle cheese on top of jar
- Fill remaining space with chopped lettuce.