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Cheyenne Mountain Chef's Salad - Tangy and Different Chef Salad
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Hearty and satisfying and SIMPLE main course salad with down-home panache!

S. Chokel

Serves/Makes:Serves 4-6

  • 1/2 cup (125 ml) apple jelly
  • 1/2 cup (125 ml) vegetable oil
  • 1/4 cup (60 ml) fresh lemon Juice
  • 1/2 tsp (2 ml) garlic salt
  • 6 cups (1425 ml) torn mixed salad greens
  • 4 hard-cooked eggs, sliced
  • 1 cup (225 ml) grated mild cheddar cheese
  • 6 z. cooked turkey, chicken, or roast beef, cut into julienne strips
  • 1/2 cup (125 ml) garbanzo beans
  • 1 cup (225 ml) alfalfa sprouts
  • 2 tbsp (30 ml) sesame seeds, toasted
  • In a blender or food processor, combine jelly, oil, lemon juice, and garlic salt; chill.
  • In a large salad bowl, combine remaining ingredients with dressing; toss lightly.
Serve with a fresh crusty chewy fragrant french bread and a glass of a chilled white wine!

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