Ham and Turkey Chef Salad

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Spinach

  Raw

  6 cup or 180g

• Shaved Smoked Ham

  Oscar Mayer

  1 serving or 56g

• Turkey deli thin sliced

  Boarshead oven roasted - Publix

  1 serving (2 oz) or 100g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Dressing, honey mustard, fat-free

  4 tbsp (1 NLEA serving) or 60g

• Fat Free Singles Cheese Product

  Nonfat Pasteurized Prepared, Swiss - Kraft Foods, Inc.

  2 oz or 57g

• Tomatoes

  Red, ripe, raw, year round average

  2 Italian tomato or 123g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

Directions

1. Hard Boil eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
2. Chop veggies, meats and cheese into small chunks. Spread on top of spinach and lettuce. Once eggs are cool, take off the shell, rinse with water and cut into small slices. Spread onto salad and mix all together. Put honey mustard dressing in a bowl on the side to put on salad.