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+ servings
A chef's salad served in a green bowl.

How to Make a Chef's Salad

Arlene Mobley - Flour On My Face
Are you a salad lover or a salad hater? I am a salad lover. I particularly love a Chef's Salad with homemade Buttermilk Ranch Dressing. I frequently eat a big bowl of Chef's Salad for dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 182 kcal


  • 1 Head Romain Lettuce
  • 1 Head Iceberg Lettuce
  • 1 Medium green pepper cut into slices
  • 1 Small onion sliced
  • 1 Medium tomato sliced or cut into wedges
  • 1 small cucumber peeled and sliced
  • 1 handful Black olives sliced
  • 1 large hard boiled egg cut into wedges
  • 4 medium pepperoncini peppers
  • 2 slices deli ham
  • 2 slices deli turkey breast
  • 2 slices Provolone cheese
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  • Wash and dry the lettuces.
  • Cut the iceberg lettuce into bite size pieces and spin it in a salad spinner to remove all the water from washing. Cut or tear the romaine lettuce and give it a spin in the salad spinner.
  • Toss the two types of lettuce together in a large bowl.
  • Place the tossed lettuce into a salad bowl for each serving. Top each salad bowl with some green pepper, onion, and cucumber. Place one hardboiled egg onto each salad.
  • For each serving of salad roll a piece of deli ham, turkey and cheese into a roll. Cut into slices and place on top of the salad.
  • Top with the black olives. Place 2 peppers into each salad bowl.
  • Drizzle on your favorite Ranch Dressing and serve.


Serving: 1Serving | Calories: 182kcal | Carbohydrates: 17g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 439mg | Potassium: 1002mg | Fiber: 8g | Sugar: 9g | Vitamin A: 15027IU | Vitamin C: 79mg | Calcium: 180mg | Iron: 3mg
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