Chef Salad with Raspberry Honey Mustard Vinaigrette
Elevate your salad experience with our delectable Chef Salad with Raspberry Honey Mustard Vinaigrette. A vibrant ensemble of crisp mixed greens, tender diced ham, succulent turkey, and velvety hard-boiled eggs awaits, inviting you to embark on a culinary journey of texture and taste. Luscious shreds of cheddar cheese mingle with bursts of cherry tomatoes, while the refreshing crunch of cucumber and the gentle bite of red onion harmonize in every mouthwatering forkful. As the pièce de résistance, our signature Raspberry Honey Mustard Vinaigrette drizzled artfully over the medley introduces a symphony of flavors. Crafted from tangy raspberry vinegar, golden honey, and the subtle warmth of Dijon mustard, this dressing elevates each ingredient, culminating in a salad that's not only a feast for the palate but a work of edible art.
- 1 head Boston bib lettuce
- 8 individual Cherry tomatoes (cut in half)
- 4 to 5 slices Greenridge Farm Oven Roasted Turkey
- 4 to 5 slices Greenridge Farm Oven Roasted Turkey
- 3 to 4 slices Greenridge Farm Havarti cheese (sliced in 1/2 inch strips)
- 2 hard-boiled eggs (sliced in half lengthwise)
- 1 avacado (sliced)
- 1/4 teaspoon olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon Greenridge Farm Raspberry Honey Mustard
- 1/2 teaspoon honey
- salt and pepper (to taste)
Wash and dry the lettuce. Tear into strong pieces and place in a medium sized salad bowl.
Add tomatoes, turkey, ham, cheese, hard-boiled eggs avocado and red onion in long rows on top of the lettuce.
Set aside while preparing the vinaigrette.
Combine olive oil, rice wine vinegar, raspberry honey mustard and honey in a strong bowl.
Whisk to combine. Add salt and pepper to taste. Dress salad and serve immediately.