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.

Learn more about

Nutrition

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
Selenium: 69 %
Folate: 42 %
Vitamin B12: 38 %
Riboflavin: 31 %