Chef Salad

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Sliced ham

  Extra lean

  ½ package, 2.5 oz 1 NLEA serving or 36g

• Turkey ham

  Cured turkey thigh meat

  ½ oz or 14g

• Spinach

  Raw

  1 ½ cup or 45g

• Honey mustard dressing

  Salad dressing, reduced calorie

  ½ tbsp or 8g

• Avocados

  California, raw

  ¼ fruit, without skin and seed or 34g

• Swiss cheese

  ¼ oz or 7g

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 meats and cheese into small chunks. Spread on top of spinach. 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.