Chef Salad

This salad can be put together quickly for lunch or dinner for vegans or those on an unrestricted eating program.

Serves 2


1 head of baby romaine lettuce

6 spears of uncooked asparagus

6 cherry tomatoes

1 ripe avocado

1/2 cup fruit or berries

1/4 cup finely sliced red onion


1/4 cup flavored vinegar of choice

1/2 cup extra virgin olive oil

1 1/2 tsp honey mustard

1 1/2 tsp honey

salt and pepper to taste


  1. Rinse romaine, vegetables and fruit.  Cut or snap and discard the lower 2″ of the asparagus spears.
  2. Add 1 1/2 tbsp olive oil to a medium saute pan, turn heat to medium.
  3. When the oil is hot, saute the asparagus and cherry tomatoes for 3 minutes turning the spears as needed.
  4. Cut romaine into bite sized pieces.  Blot lettuce dry or spin the salad in a salad spinner.
  5. Place lettuce in a medium sized bowl.
  6. Cut avocado into slices after peeling and removing the pit.
  7. Top lettuce with the fruit and vegetables.
  8. For vegan entrée:  Chop and add 12 oz. can of drained jackfruit in brine solution to the salad.
  9. For unrestricted diet:  Add 1 cup sliced or chopped cooked poultry, meat shrimp, crab, lobster or cheese as desired.
  10. Combine salad dressing with a whisk.  Toss salad just prior to serving.




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