CALIFORNIA-STYLE CHEF SALAD

FOR THE DRESSING:
2 1/2 tablespoons fresh lemon juice
1 clove fresh garlic
1 tablespoon fresh or 1/2 teaspoon dried chives
Salt and pepper to taste
3 tablespoons nonfat sour cream or yogurt
2 tablespoons olive oil
FOR THE SALAD:
6 cups mixed salad greens
4 slices Canadian bacon, julienned
3 ounces cooked skinless chicken breast, sliced
8 bottled artichoke hearts, halved
6 sun-dried tomato halves, julienned
3 ounces each California Pepper Jack and California Cheddar cheeses, julienned
2 hard boiled eggs, quartered

Place dressing ingredients in the bowl of a food processor and pulse for 45 seconds. The dressing will be slightly chunky, so scrape the bowl and stir the dressing together before storing in the refrigerator. Stir again before using.

Combine all salad ingredients except the hard boiled eggs in a large, deep bowl. Toss gently with the dressing to coat ingredients.

Divide the salad equally among two large dinner plates. Top each with 4 quartered eggs.

Yields 2 Main Course or 4 First Course Servings
Source: California Milk Advisory Board

Category:  Salads, Main Dish
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