Luncheon chef’s salad
6 servings, about 3 cups each without dressing
| Head lettuce | 1 medium |
| Radishes, thinly sliced | 8 |
| Green onions, thinly sliced | 4 |
| Tomatoes, cut in eighths | 3 large |
| Ham, cooked, diced | 2 cups |
| Swiss cheese, coarsely shredded | 1½ cups (7 ounces) |
| Croutons | 1⅓ cups |
| Salad dressing | As desired |
Wash and drain lettuce. Reserve outer leaves; tear remaining lettuce into bite-size pieces. Toss lettuce pieces lightly with radishes and onions.
Line individual salad bowls with lettuce leaves. For each salad use 2 cups lettuce mixture and top with four tomato wedges, ⅓ cup ham, and ¼ cup cheese. Top with croutons.
Serve with salad dressing of your choice.