If you’ve ever been in Las Vegas in July or August, you can understand why this salad became a dinnertime favorite back in the day when Las Vegas was home. When it’s 125-degrees in the shade, the last thing you want to do is eat a heavy meal of any kind, let alone a HOT meal. Yet you still need to eat.
Many a summer’s evening was spent pool-side with friends, enjoying a crisp salad while sipping on well-chilled wines. While we no longer live in a desert, a satisfying salad is still a nice, easy meal to prepare. We might have traded the pool-side dining for the comforts of patio dining, the simple pleasures in life never change. Simple meals, good company and life enjoyed at a nice, slow pace. Those are the unhurried moments memories are made of.
Serve this delicious salad with warm French Bread, sweet creamy butter and a crisp, refreshing Riesling and you are in for a relaxing evening under the stars.
Mema’s Chef Salad for Six
1/2 Head Green Leaf, torn into large pieces
1/2 Head Red Leaf Lettuce, torn into large pieces
1 Head Romaine Lettuce, torn into large pieces
1/2 lb small Red tomatoes (Cherry, Grape or Pear)
1/2 lb small Yellow Tomatoes (Yellow Pear or Yellow Submarine)
1 Red Onion, sliced thin
2 Cucumber, peeled and sliced semi-thin
1 Cup Fresh Mushrooms, sliced
1/4 lb Deli or Rotisserie Cooked Chicken, Julienne Cut
1/4 lb Deli Roast Beef, Julienne Cut
1/4 lb Deli Ham, Julienne cut
1/4 lb dried salami, chopped
4-6 Hard-boiled eggs, peeled and sliced
1/2 cup Monterey Jack cheese, grated
Creamy Ranch or other dressings on the side
In a large bowl, combine lettuce, tomatoes, red onion, cucumbers and mushrooms, toss to blend. Add meats, toss again. Add half of the egg slices, tossing gently. Top salad with remaining egg slices and grated cheese. Serve with salad choice of dressings on the side.
Welcome to Rosemarie's Kitchen 
i could replace this with my lunch anytime
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