Saturday, September 22, 2007

Ham, Turkey and Avocado Chopped Salad

1/2 cup cubed baked ham (about 1/2 inch cubes)
1/2 cup cubed turkey breast
1/4 cup cubed longhorn or mild cheddar cheese
1/4 cup chopped cooked bacon
4 artichoke hearts, chopped
1 rib celery, peeled and chopped
1/2 small red onion, chopped
10 green, pimento-stuffed olives, chopped
1/2 small cucumber, peeled and chopped
1 medium-to-large tomato, cored and diced
2-3 sprigs fresh dill, minced OR basil leaves, sliced thin
1 large clove garlic, minced
1-2 cups chilled, chopped iceberg lettuce
1 cup chilled, chopped romaine lettuce OR field greens
1/2 cup washed and drained arugula
Salt, to taste
Pepper, to taste
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar

Using a large bowl (even larger than you think you need to hold ingredients) toss together ham, turkey, cheese, bacon, artichoke hearts, celery, onion, olives, cucumber, tomato, dill or basil and garlic.
Set in refrigerator until ready to finish and serve.
At serving time, gently toss in the lettuce, romaine or field greens and arugula. Add salt and pepper to taste.
Add olive oil and toss gently but thoroughly. Add vinegar and toss again.

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