A classic dish served in cafeterias all around that has its own quick version in my kitchen. Very attractive for hot summer days when one does not want to mess up a lot one’s diet is this chef’s salad. The amounts to be used depend on you, however, I propose here a personal portion.
Servings: 1
Equipment
Ingredients
- 20 g (1 cups) Spring mix
- 50 g (3 tbsp) Panela or mozzarella cheese, diced
- 25 g (2 tbsp) White mushrooms, sliced
- 30 g (2 tbsp) cherry tomatoes, halved
- 50 g (1/4 cup) cucumber, sliced
- 30 g (2 tbsp) corn, grained/baby
- 5 g (1/4 cup) sprouts, bean/soy/pea
- 30 g (1/4 cup) broccoli fleurets
- 100 g (4 oz) tuna in oil, Ortiz (is my favorite)
- 1 (1) egg, hard-boiled and chopped
- 1 slice (1 slice) bacon, fried and chopped
- 10 ml (1 tbsp) olive oil, extra virgin
- 5 ml (1 tsp) red wine vinegar
- 5 g (1 tsp) Dijon mustard
To Prepare
- Add all the veggies, the chopped hard-boiled egg, the rinsed tuna, the fried and chopped bacon, and the diced cheese into the salad bowl.
- In a small bowl add the extra virgin olive oil, the Dijon mustard and the red wine vinegar. Emulsify with a fork or a small whisk. Season with salt and pepper.
- Pour the vinaigrette on the salad and mix everything with the salad serving utensils.
- Serve.
Nutrition
Calories: 548kcal | Carbohydrates: 13g | Protein: 48g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 201mg | Sodium: 532mg | Potassium: 641mg | Fiber: 2g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 41mg | Calcium: 230mg | Iron: 3mg
Tried this recipe?Let us know how it was!
As you can see, this recipe is probably the simplest possible and it can be modified depending on what you want on a specific day. If you don’t want something or you don’t like it, just exchange it with something you would prefer. For example, in the salad I photographed I added avocado and pine nuts. I had them and I fancied them, so, I added a little bit of both.
