Man, it has been such a HOT summer here on the island. Don’t get me wrong, I am not complaining but it makes cooking kind of a pain in the butt, heating up the house to make dinner is just a bad idea.
I have been trying to come up with some “ovenless” meals to make.
When my in house taste tester suggested a big Chef Salad! I was like YES! Great idea, cool and light yet still filling, a perfect summer dinner!
What you need,
For the salad,
4-6 cups romaine lettuce, chopped
4 small tomatoes, sliced
3 hard boiled eggs, sliced
1 cup cucumber, sliced
¾ cup cheddar cheese, grated
½ cup honey ham, sliced thinly
½ cup turkey breast, sliced thinly
For the dressing,
½ cup Greek yogurt
2 tbsp. yellow mustard
3 tbsp. honey
¼ tsp. fresh cracked black pepper
¼ tsp. salt
½ tsp. garlic powder
1 tbsp. lemon juice
Start by making the dressing. In a small bowl combine the Greek yogurt, mustard, honey, salt, pepper, garlic powder and lemon juice. Stir to combine. You can store the dressing in the fridge for a week in an airtight container.
To assemble the salad, use a large plate or platter. Scatter the chopped romaine lettuce all over the plate. In rows on top of the salad lay on the sliced tomato, cucumber, hard boiled eggs, cheese, ham and turkey.
Serve with the honey mustard dressing, or if you prefer regular Ranch dressing is good too.
There you have it a perfect meal for a hot summer day!
I think that a Cobb Salad is up next! You can never go wrong with a salad that has bacon in it!