Fresh Chopped Salad with Ham & Zesty Vinaigrette


Serves 3-4




6 eggs, hardboiled*

1 head Romaine Lettuce, chopped*

½ lb Deli Ham, chopped into small strips*

6 oz Sliced Cheddar, sliced into small strips*

1 lb Red onion, diced*

1 Cucumber, diced*

1 can Kidney Beans, drained & rinsed*

3-5 cloves Garlic, finely  minced*

1 Lemon, juiced*

4 Tbsp Olive oil

Salt & Pepper

1 Tbsp Red Wine Vinegar

1 bunch Chives, finely chopped*




Start by hard-boiling the eggs by placing eggs in cold water in a saucepan then heat over medium. When water comes to a boil, remove the pan from heat and let the eggs sit in the water for 8-10 minutes. Dunk into cold ice water to cool and prepare the rest of the ingredients. Chop the vegetables, cheese, and meat and drain the beans and build each salad with a base of romaine, then place each of the vegetables on top of the lettuce in separate rows. Peel the eggs and chop into slices and add to the top of the salad as well. For the dressing, whisk together the garlic, lemon juice, olive oil, salt, pepper, vinegar and chives until thoroughly combined. Drizzle over top the salad for a fresh spin on a classic American salad.


*Items included in the Recipe Box

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