Chefs salad with applewood smoked bacon turkey and tomato-y French dressing
-
15
4
Easy
- 1 head iceberg lettuce, chopped
- Cooked turkey fillet, diced, about 350g
- 1 cup diced Cheddar cheese
- 1 cup diced ham
- 1 cup grated carrot
- 1/2 cup sliced black olives
- 1/4 cup diced red onion
- 2 hard boiled eggs, halved or quartered
- 1 (300g) tin condensed cream of tomato soup
- 120ml reduced-sodium chicken stock or water
- 60ml sherry vinegar
- 1 tsp paprika
- 1 tsp dry mustard
- Salt and freshly ground black pepper
1) Arrange the lettuce on a serving platter and top with the turkey, Cheddar, ham, carrots, olives and onion. Arrange the eggs along the edge of the platter.
2) In a medium bowl, whisk together the soup, stock, vinegar, paprika and dry mustard. Season to taste with salt and black pepper.
Pour some of the dressing over the salad and reserve the extra to serve alongside.
2) In a medium bowl, whisk together the soup, stock, vinegar, paprika and dry mustard. Season to taste with salt and black pepper.
Pour some of the dressing over the salad and reserve the extra to serve alongside.
