Friday, August 24, 2012

Chef's Salad

Chef's Salad has an interesting history.  Even though the origin is not really known, it is most popularly attributed to chef Victor Seydoux who worked at The Hotel Buffalo in New York.

Chef Seydoux, who was responsible for running the hotel kitchen on a tight budget, started to make up salads using some of the small left-over pieces of meats and cheese from other meals.  He served these to select customers who started to request it regularly, so the hotel decided to add it to the menu.  When asked what he called it, Seydoux replied "Well, it's really just a chef's salad." and the name stuck.

Since we all want to save money on our grocery bills, we could do worse than take our cue from Chef Seydoux and serve this delicious salad regularly.  Since it is really just a mixture of salad greens, vegetables and whatever protein you happen to have on hand, it's a great way to make sure you don't waste any of that healthy food you're paying so much money for.

There are various ways you can serve your salad.  Some people like to chop everything into bite size pieces, which makes this very easy to eat with just a fork and is a great option for taking to work.

Others like to put everything into individual piles on the plate and then mix as they eat.

Still others just throw everything into a big bowl and mix it all up.

Whichever way you decide you prefer to eat it, this is a great meal option.  If you make up one or two of your favourite creamy dressings and cook a few hard boiled eggs once a week, you can put together a salad in no time.

Especially in the hot summer months, having a Chef's Salad for dinner is a great option.  Put all the options on a platter, put out a few different dressing choices, hand everyone a plate, and have them all serve themselves. Quick, easy and delicious.
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