Heart-Healthy Classic Chef Salad
Brighten up your day with this *Heart-Healthy Classic Chef Salad*, a nutritious twist on a beloved favorite! Packed with vibrant greens like romaine lettuce and spinach, crisp vegetables, creamy avocado, and satisfying protein sources including low-sodium turkey breast, Swiss cheese, chickpeas, and boiled eggs, this salad is as wholesome as it is delicious. A light homemade vinaigrette made with olive oil, red wine vinegar, and a touch of honey ties it all together with a bold, zesty flavor. Perfect for a quick lunch, a hearty dinner, or a flavorful way to meet your daily veggie intake, this recipe is not only easy to prepare in just 20 minutes but also an excellent choice for those seeking heart-healthy, nutrient-dense meals. Enjoy it as a colorful centerpiece for your table or a refreshing addition to your weekly meal plan!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Spinach
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 2 medium Carrots
- 1 medium Avocado
- 4 ounces Low-sodium turkey breast
- 2 ounces Low-sodium Swiss cheese
- 2 large Boiled eggs
- 1 cup Chickpeas
- 3 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Salt
Instructions
Rinse and dry the romaine lettuce and spinach thoroughly. Chop the romaine lettuce into bite-sized pieces.
Halve the cherry tomatoes. Peel the cucumber and slice it thinly.
Remove the seeds and core from the red bell pepper and slice it into thin strips.
Peel and julienne the carrots. Cut the avocado in half, remove the pit, and dice the flesh.
Slice the turkey breast and Swiss cheese into thin bite-sized strips.
Peel the boiled eggs and cut them into quarters.
Drain and rinse the canned chickpeas under cold water.
In a large salad bowl or platter, arrange the romaine lettuce and spinach as the base.
Artfully arrange the cherry tomatoes, cucumber, red bell pepper, carrots, avocado, turkey, cheese, boiled eggs, and chickpeas over the greens.
In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, black pepper, and salt to make the vinaigrette.
Drizzle the vinaigrette evenly over the salad or serve it on the side.
Toss the salad gently to combine or leave it as is for a composed presentation.
Serve immediately and enjoy a heart-healthy meal.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 35.6 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 831 mg | 64% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3761 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
