Name: Grandma Rosie’s Famous Chef Salad
Yield: Serves 4 as a main dish · Dressing: about 1 cup
Ingredients: 1 small head iceberg lettuce, chopped (about 8 cups); 1 medium carrot, shredded (about ¾ cup); ½ cup finely shredded green cabbage; 6 ounces each sliced cooked ham and cooked turkey; 3 ounces each sliced Swiss and cheddar cheese; 2 hard-boiled eggs, peeled; 1 medium ripe tomato, cut into 6 thick wedges; Thousand Island Dressing: ¾ cup mayonnaise; 3 tablespoons plain tomato sauce, or ketchup; 2 tablespoons sweet pickle relish, lightly drained

Let’s make it

Stir together mayonnaise, tomato sauce and relish. Cover and chill for 30 minutes. Keep it thick; ketchup gives a sweeter flavor.
Wash and thoroughly dry the lettuce; chill until crisp. Toss with carrot and cabbage in a large wooden salad bowl.
Cut ham and turkey into strips about ½ inch wide and 2 inches long. Cut both cheeses into similar strips, 2–3 inches long.
Crisscross the meat strips over the greens, then layer the cheese strips over them. Quarter each egg and arrange all eight wedges throughout. Place two thick tomato wedges in the center; serve the rest alongside.
Serve promptly with chilled Thousand Island dressing on the side for everyone to spoon on their own.

From the complete review edition, page 124. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.

Grandma Rosie’s Famous Chef Salad

Let’s make it

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