• 5 Leafs of bibb lettuce or Red lettuce broke to bit size pieces
  • 1/2 Carrot chopped
  • 6 Cucumber slices
  • 1/4 Red sweet bell pepper chopped
  • 1/4 Avocado sliced (optional)
  • 2 Cheddar cheese slices cut
  • 2 Tempeh bacon strips chopped
  • Small bunch of broccoli, alfalfa, radish sprouts
  • Dressing of choice

Chef salads are a classic that can be easily modified to fit anyones desired taste. This salad can be transformed into a vegetarian or vegan dish to meet the requirements of your family or guests. It originated in America but historians do not agree on the history and composition of chef’s salad. Some believe it was first created in either California or New York. The person most often connected with the history of the chef salad is Louis Diat which was a chef for Ritz Carlton in New York City during the 1940s. Today it’s offered in many restaurants throughout America. Though its origins and recipe are disputed, its ingredients for vegetarians are pretty much standard: a variety of veggies, 1-3 kinds of cheeses, vegan bacon or other vegan deli meats. On occasions I use vegan chicken or tofu. Below is the vegan version I use the most and it can be easily modified to your taste.

Directions:

  1. Wash bibb leaf lettuce, carrots, red bell peppers, cucumbers and radishes. If you feel you need to wash your sprouts best to pat dry with a paper towel.
  2. Tear bibb lettuce into bit size pieces and place in bowl.
  3. Chop red bell peppers into thin slices, cut cucumbers, carrots and radishes into rounds.
  4. Slice Avocado if using.
  5. Place all prepared veggies over lettuce, tempeh bacon and cheddar cheese.
  6. Top with sprouts.
  7. Top with salad dressing of choice, recommend Annie’s Organic Papaya Poppy Seed dressing.
  8. Add salt and pepper to taste.