Layered Chef's Salad



Prepare Creamy Dressing; refrigerate. Remove tough stems from watercress then rinse and drain well. In 13x9x2-inch glass baking dish, layer salad greens and watercress. Evenly layer turkey, dill chips, egg slices, ham, onion and cheese over greens. Top with tomato pieces. Cover and refrigerate up to 8 hours or overnight. When ready to serve, pour dressing over top of salad and sprinkle with croutons, if desired. Makes 8 main-dish servings.

Creamy Dressing: In bowl, blend 3/4 cup mayonnaise, 1/2 cup buttermilk, 1 tablespoon Regina White Wine Vinegar, 2 teaspoons Polaner Chopped Garlic, 1/2 teaspoon Accent Flavor Enhancer and 1/2 teaspoon dried parsley flakes until smooth.
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