This Super Chef Salad served on a board is a meal you will want to serve often this summer. It is the ultimate salad loaded with veggies, meats, eggs, cheeses, and a variety of other toppings.
Arranging this salad on a board just makes it look a little fancier to serve to your family or guests. It is a total meal that makes a great lunch or light dinner. It would also be nice to take to a cook-out or covered dish dinner.
The heat has arrived here in WV and heating up the kitchen is not something I want to do. We do cook on our grill frequently, but sometimes a big tray of fresh veggies, with all of these fixings is really satisfying.
We were having salads for lunch after church one day, so this board was created. I had some leftover filet mignon, a thick piece of ham and turkey, and these veggies in the refrigerator.
I only have the one picture, because I only decided to share it after I had made it. Another good thing about a salad meal is that you can use whatever you already have. Even a small amount of a food looks great on a board.
How To Make a Super Chef Salad on a Board
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
romaine or iceberg lettuce
baby carrots
celery
red bell peppers
green bell peppers
cucumbers
cherry tomatoes
banana peppers
garbanzo beans
hard boiled eggs
filet mignon
thick slice of ham
thick slice of turkey
bacon
shredded cheddar cheese
shaved parmesan cheese
cranberry almond mixture from a bag
salad dressing of choice
INSTRUCTIONS
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Chop lettuce into bite size pieces and place in a medium sized bowl, in center of board or serving tray.
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Slice or chop the carrots, celery, peppers, and cucumbers into desired shapes, or bite size pieces. Arrange these around the lettuce on the board.
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Use small ramekins or bowls for the banana peppers and garbanzo beans; place on board. Arrange egg slices in a pile.
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Slice the steak, ham and turkey into thick, bite size pieces. Arrange on the board.
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Place the bacon, cheeses, and cranberry-almonds in small dishes and arrange on the board.
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Pour salad dressings into small cups and set on board.
Any variety of veggies, cheese, croutons, or fruits can be used.
Why We Loved This Super Chef Salad On A Board
- It was so pretty first of all with all of the fresh ingredients and colors.
- The salad board can be made with any veggies and meats you have available. We had a leftover filet that day and I had purchased the thick slice of ham and turkey from my deli.
- It is a filling lunch or dinner with meats and veggies.
- Perfect summertime meal and would be impressive to serve to guests.
Frequently Asked Questions
- Can this salad be made ahead of time?
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it. Do not add any dressings ahead of time.
SUPER CHEF SALAD ON A BOARD
Ingredients
- 4 cups romaine lettuce or iceberg washed and drained
- 1/2 cup baby carrots
- 1/2 cup celery
- 1/2 cup red bell peppers
- 1/2 cup green bell peppers
- 1/4 cup cucumber
- 1/2 cup cherry tomatoes
- 1/2 cup banana peppers
- 1/2 cup garbanzo beans
- 2 hard boiled eggs sliced
- 1 6-8oz filet mignon, cooked (I had a leftover one)
- 1 inch thick slice of ham
- 1 inch thick slice turkey breast
- 4-6 slices bacon cooked and cut into small pieces
- 1 cup shredded cheddar cheese
- 1 cup shaved parmesan cheese
- 1/2 cup cranberry almond mixture from a bag
- salad dressings of choice
Instructions
- Chop lettuce into bite size pieces and place in a medium sized bowl, in center of board or serving tray.
- Slice or chop the carrots, celery, peppers, and cucumbers into desired shapes, or bite size pieces. Arrange these around the lettuce on the board.
- Use small ramekins or bowls for the banana peppers and garbanzo beans; place on board. Arrange egg slices in a pile.
- Slice the steak, ham and turkey into thick, bite size pieces. Arrange on the board.
- Place the bacon, cheeses, and cranberry-almonds in small dishes and arrange on the board.
- Pour salad dressings into small cups and set on board.
Notes
- Can this salad be made ahead of time?
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it. Do not add any dressings ahead of time.
If you like this idea, you may also want to try my other meals on a board:
BURGER AND HOT DOG BOARD FOR 2
If you do not have a wooden board, creating one on any platter or baking sheet works great. I have actually bought new baking sheets at Sam’s Club and created a tray to take to parties, so I could leave the trays there.
For more inspiration on making easy and impressive food boards, visit the BakerMama blog.
This post was shared on Sweet Little Bluebird Weekend Potluck.