For days when it’s too hot to turn on the stove, reach for this filling salad and quench that appetite!
Makes 6 Dinner salads
12 cups fresh baby spinach
1.5 cups shredded sharp cheddar cheese
6 oz. fluffed deli roast beef
6 oz. fluffed deli ham
6 oz. fluffed oven roasted turkey
12 slices center cut bacon, baked in oven to crisp (400 degrees for 10 mins)
6 boiled eggs
36 baby carrots
2 medium roma tomatoes
Lay out 6 plates. Add 2 cups spinach to each plate.
Separate each 6 oz. of meat into 1 oz. portions and sliver cut. Divide between plates.
Slice each boiled egg into slices and add one egg to each plate.
Take 2 pieces of crisp bacon, sliver cut and add to plate. Repeat with each plate.
Add 1/4 c. cheese to each plate.
Add 6 baby carrots to each plate.
Cut Roma tomatoes into 6 pieces and then cross cut to make 4 portions. Add 4 to each plate.
Serve immediately or wrap with plastic wrap and store in fridge until ready to eat.
Although I buy packaged shredded cheese for these salads, I go to the deli counter and save myself a lot of time, money and effort with the lunch meats! At 1/3 lb. each, the price is extremely reasonable (cheaper than prepackaged deli cut by the hot dogs), guaranteed fresh and sliced free to that thin consistency that makes it easy to chew in a salad. Although up North, it’s referred to as “fluffing”, down here in the south I tell them “as thin as you can get it” and it works just as well.
Lettuce does not keep long and pre-assembled salads do not keep for more than 1 day. Left over lettuce has to be sealed tightly and refrigerated immediately and used within 2 days.