Speedy Chef's Salad

Name: Speedy Chef's Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Ingredients: 4 large eggs; 140g ham, torn into strips; 150g mixed salad leaves; 250g cherry tomatoes, halved; 1 handful mushrooms, thinly sliced; 4 slices ciabatta bread; 1 garlic clove, halved; 50g sun-dried tomatoes, finely chopped; 3 tablespoons ready-made salad dressing; Salt and black pepper to taste

Recipe GLPR268fe73d66b883

Salad

22 min

186 cal

Servings: 6

Oven

SNAP eligible

A fresh and satisfying main-course salad featuring tender eggs, smoky ham, crisp mixed greens, juicy cherry tomatoes, and earthy mushrooms. Topped with garlic ciabatta croutons and a zesty sun-dried tomato dressing. Quick to assemble and perfect for a light lunch or dinner.

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Ingredients

4 large eggs

140g ham, torn into strips

150g mixed salad leaves

250g cherry tomatoes, halved

1 handful mushrooms, thinly sliced

4 slices ciabatta bread

1 garlic clove, halved

50g sun-dried tomatoes, finely chopped

3 tablespoons ready-made salad dressing

Salt and black pepper to taste

Directions

Bring a pot of water to a rolling boil. Carefully place the eggs in the boiling water and cook for 8 minutes to achieve a soft-boiled center with a set white.
While the eggs cook, place the ciabatta slices on a toasting rack or baking sheet. Toast until golden and crispy, about 3–4 minutes.
Remove the eggs from the water and transfer immediately to a bowl of ice-cold water to stop the cooking process. Let cool for 2–3 minutes, then gently peel and cut each egg into wedges.
Once the ciabatta is cool enough to handle, rub both sides of each slice with the cut side of the garlic clove, then cut into large bite-sized crouton pieces.
In a small bowl, mix the finely chopped sun-dried tomatoes together with the ready-made salad dressing until well combined.
In a large bowl or serving platter, combine the mixed salad leaves, torn ham strips, halved cherry tomatoes, and sliced mushrooms.
Pour the sun-dried tomato dressing over the salad mixture and toss gently until all ingredients are evenly coated.
Divide the dressed salad among serving plates or bowls. Top each portion with the egg wedges and garlic croutons. Season to taste with salt and black pepper. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Sun-dried tomatoes are the only real obstacle—Harris Teeter or Kroger carry them in the specialty section, but Food Lion and ALDI may not, so budget a stop if you hit the wrong store first. The dish itself is genuinely cheap: eggs, ham, and fresh vegetables run about $1.50–$2.00 per serving. The stated 22 minutes assumes the eggs are already cooked and the ciabatta toasted, so add at least 10 minutes for boiling eggs and warming bread; call it 32 minutes realistically. This is a great weeknight salad for a family that likes cold dishes and doesn't want to reheat: everything builds and sits at room temperature, no fuss, no constant attention.