Quick Chef's Salad

This is the Quick Chef's Salad recipe.

  • Prep: 20 min
Yields 6 servings
DFC

Ingredients

  • 2 tbsp (30 mL) fresh basil chopped
  • 2 tbsp (30 mL) fresh chives or green onions chopped
  • 2 tbsp (30 mL) sunflower oil
  • 2 tbsp (30 mL) white or red wine vinegar
  • Salt and freshly ground pepper
  • 5 oz (150 g) Canadian Medium Cheddar cut into triangles
  • 3 cups (750 mL) three-colour pasta cooked
  • 2 cups (500 mL) green or yellow beans cooked
  • 2 cups (500 mL) cucumbers diced
  • 2 tomatoes quartered
  • 6 hard-boiled eggs quartered

Preparation

In a bowl, mix the basil, chives or green onions, oil and vinegar. Season generously.

Arrange ingredients on a serving tray.

Serve dressing in a bottle to allow each person to dress to taste.

Tips

Diced baked potatoes may be substituted for pasta.

Canadian Bocconcini, Feta, Havarti.

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Nutritional information

Per serving
Energy: 338 Calories
Protein: 17 g
Carbohydrate: 25 g
Fat: 19 g
Fibre: 3.1 g
Sodium: 247 mg

Top 5 Nutrients

(% DV*)
Calcium: 22 % / 240 mg
Folate: 42 %
Riboflavin: 31 %
Selenium: 69 %
Vitamin B12: 38 %