Chef’s Salad Recipe With protein and fiber, this salad makes a filling, nutritious lunch.

Ingredients:

2 heads Iceberg or romaine lettuce

2 Tomatoes, cut into quarters

½ cup Shredded carrots

1 Cucumber, sliced

4 Tbsp. Red wine vinegar

8 Tbsp. Olive oil

1 Tbsp. Chopped fresh parsley

2 Hard-boiled eggs, cut into quarters

½ pound Sliced or cubed low-sodium turkey breast

4 oz Sliced or cubed lowfat cheddar cheese

Method:

1. Chop the lettuce into bite-size squares and put into a large bowl with the tomatoes, carrots and cucumber slices.

2. In a separate mixing bowl, combine the vinegar, olive oil, and parsley. Pour the dressing over the salad and toss gently.

3. Divide the salad equally into four bowls. Top each with the quartered eggs, turkey and cheese