Chef Salad with Prosciutto and Turkey

Chef Salad with Prosciutto and Turkey
24 servings, 1 salad plus 1 oz. dressing each


Ingredients Weights Measures
Marinated Mustard Seed
white wine vinegar 1.5 lb. 3 cups
agave syrup 1 lb. 1-1/2 cups
mustard seed 7.2 oz. 1-1/2 cups
Prosciutto Rolls
turkey breast, 1 oz. slices 3 lb. 48 slices
prosciutto, 1/2 oz. slices 1.5 lb. 48 slices
Chef Salad
50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces 7.5 lb. 3 gal.
torn frisee 6 oz. 1-1/2 qt.
tomato wedges 4.5 lb. 72 each
cucumbers, quartered, sliced 3 lb. 1-1/2 qt.
sliced Swiss cheese, cut into thin strips 12 oz. 3 cups
3-minute boiled eggs, peeled, halved 2.5 lb. 24 each
croutons, sliced 1/2-inch-thick - 24 each
KRAFT Honey-Mustard Dressing 1.5 lb. 3 cups


MARINATED Mustard Seed: Bring vinegar and agave syrup to boil in small saucepan. Remove from heat; pour over mustard seed in a bowl. Let marinate 24 hours. Drain before using.

PROSCIUTTO Rolls: Stack turkey and prosciutto slices, then roll up to create a pinwheel roll. Slice into 3/4-oz. pieces, about 1-1/2 inches long.

FOR each salad: Gently toss 5 oz. lettuce blend, 1/4 cup frisee, 3 tomato wedges, 1/4 cup cucumbers and 1/2 oz. cheese. Arrange on serving plate. Garnish with 2 egg halves, 4 Prosciutto Rolls, 1 Tbsp. Marinated Mustard Seed and 1 crouton slice. Serve with 1 oz. dressing on the side.

Kraft Kitchens Tips

Prepare pinwheel rolls using ham or salami, or any combination of deli meats.
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Nutritional Information

Nutrition Information

Total fat
 27 g
Saturated fat
 8 g
 275 mg
 1090 mg
 38 g
Dietary fiber
 6 g
 20 g
 42 g
Vitamin A
 170 %DV
Vitamin C
 30 %DV
 25 %DV
 25 %DV