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This chef’s salad bowl recipe is another one from our vintage Ohio Art metal flower recipe box. While it’s missing the three classic ingredients I consider a must in any chef’s salad – hardboiled eggs, cheese and ham – it has an interesting method of preparation!
This recipe goes along with our recipe for Tangy French Dressing. The French Dressing is pretty versatile with any salad – we’ve even used it in the Tuna Salad With French Dressing recipe we have here on the vintage recipe archive!
Here is the front of the card:
Here is the back of the recipe card for Chef’s Salad bowl:
I thought it pretty interesting that the first step is to rub the salad bowl with garlic! And then you mix the dressing right in the bowl, first.
It’s only after the dressing is made do you add the things like lettuce, cucumbers, radishes and green peppers.
Here is a copy of the French Dressing recipe:
For the sake of preserving this recipe in its original format, I am going to keep it exactly as-is in the “official easy to read and print recipe” you can view and print at the end of the article.
Still, what is a chef’s salad without hardboiled egg or cubed ham pieces? Or cheese?
So, I highly recommend if you want a true chef’s salad add hardboiled egg, shredded cheese, and cubed ham.
1-2 hardboiled eggs, cut into halves or quarters would be sufficient. 1/3 cup of shredded cheddar cheese would be perfect. You’d only need about 1/4 cup of cubed ham. If you don’t want to use ham, you could use turkey instead.
The bright side to this original recipe I guess is that you don’t have to go to the trouble of hard-boiling eggs or cooking up ham or turkey. Still, if you’re looking for a way to use up leftover ham or turkey, this chef’s salad bowl might be a great way to do that!
We have the French Dressing recipe listed here on our website – but I’m also including it in this recipe so that you don’t need to reference two different pieces of paper if you’re printing this out to make at home.
Of course, you can always use bottled french dressing also if you are looking for an easier method to making this salad!
Eventually, sometime hopefully in the near future after we get most of our recipes digitized, I will also be making printable typed recipe cards that you can use to make your very own recipe box!
Chef’s Salad Bowl Recipe
For the Salad
- 1 head lettuce
- 2 to matoes cut into wedges
- 1 cucumber sliced
- 1 bunch of radishes sliced
- ½ green onion chopped
- ½ green pepper sliced in narrow strips
Chef’s Tangy French Dressing
- 2 teaspoon salt
- 2 teaspoon paprika
- 2 teaspoon dry mustard
- 2 teaspoon celery seed
- 1 cup sugar
- ½ cup white vinegar
- 2 tablespoons grated onion
- 2 cup lukewarm salad oil
- Rub salad bowl with 1 cut clove of garlic.
- Make tangy French dressing in salad bowl by combining all ingredients except onion and salad oil. Slowly stir in salad oil, beating constantly. When thickened, fold in grated onions.
- Add lettuce in pieces in bowl, and arrange remaining vegetables over lettuce.
- Season lightly with salt and pepper to taste.
- Toss lightly and serve.
I hope you enjoy this recipe and of course if you have any comments to share I’d love to hear from you below!