Kardeas Chefs Salad Recipes

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Toss together the sweet potatoes and beets on the baking sheet. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool.
• Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified.
• Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets and toss gently to combine. Add salt and pepper to taste.

Steps:

• Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
• While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
• Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl.
• Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla to the large bowl, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet.
• Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately.

Steps:

• Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
• Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.