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04-22 Chef's Salad

There really is no "right" way to do a Chef's salad.
Traditionally it was served with Thousand Island Dressing... =}
I happen to recommend a balsamic vinaigrette.

Here is a list of some possible ingredients:

Make a bed of baby lettuce and/or baby spinach
then add on layers of:
tomatoes
cucumber slices
carrot slices or shredded
hard boiled egg slices
crumbled bacon
shredded cheese
avocado cubes
ham, turkey, or chicken, cubed or shredded
broccoli, corn or asparagus spears (steamed)
homemade bread and/or tofu croutons....
Yes tofu croutons... see below

Bread croutons -
Cube getting-old bread and drizzle with olive oil and sprinkle with italian herbs
Bake on a cookie sheet at 350 degrees for 10 -15 minutes, as toasted as you like

Tofu croutons -
Place tofu on tray/plate with edge and put something heavy on top to squeeze out liquids.
Let liquid squeeze out for 15-30 minutes. Drain and cut into cubes or strips.
Marinate in 1/2 cup of whatever flavor marinade you have or want to use.
Soy sauce works, I used orange juice and white vinegar for a subtle flavor in the tofu.
After marinading for at least 10- 15 minutes each side, bake at 350 degrees.
After 1o minutes, turn over. After 10 more minutes, remove if you like the softer texture.
Leave in the oven longer if crunchier texture is desired.
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