Summer Chef's Salad

Name: Summer Chef's Salad
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 garlic cloves, peeled; 2 teaspoons dried oregano; 5 cups mesclun salad blend (about 3 ounces); 10 ounces Black Forest ham, cut into matchstick-size strips; 6 ounces Swiss cheese, cut into matchstick-size strips; 1 1/2 cups coarsely shredded peeled carrots; 1 1/2 cups halved cherry tomatoes (about 10 ounces); 1 cup thinly sliced red onion; 2 hard-boiled eggs, cut into wedges; 1/4 cup slivered fresh basil

12 ingredients

8 steps

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
2 teaspoons dried oregano
5 cups mesclun salad blend (about 3 ounces)
10 ounces Black Forest ham, cut into matchstick-size strips
6 ounces Swiss cheese, cut into matchstick-size strips
1 1/2 cups coarsely shredded peeled carrots
1 1/2 cups halved cherry tomatoes (about 10 ounces)
1 cup thinly sliced red onion
2 hard-boiled eggs, cut into wedges
1/4 cup slivered fresh basil

Directions

1

Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth.
2

Season vinaigrette to taste with salt and pepper.
3

Set aside.
4

Arrange mesclun on large platter.
5

Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun.
6

Place egg wedges around edge of platter.
7

Sprinkle with slivered basil.
8

Drizzle with vinaigrette and serve.