Two-Cheese Chef's Salad

By cdrier

Ingredients

• 6 eggs
• 1 garlic clove, halved
• 3 c. torn lettuce
• 1/2 c. sliced cucumber
• 1/2 c. chopped celery
• 1/4 c. sliced green onions
• 1 carrot, shredded
• 3 or 4 radishes, sliced
• 4 oz. (1 c.) julienne-cut (2x1/8x1/8-inch)
• Swiss cheese
• 4 oz. (1 c.) julienne-cut (2x1/8x1/8-inch)
• white cheddar cheese
• 2 tomatoes cut into wedges
• 1/2 c. cheese and garlic croutons
• 1/2 to 1 c. favorite purchased salad dressing

Details

Servings 6

Preparation

Step 1

Place eggs in single layer in medium saucepan; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; slice. Meanwhile, rub large salad bowl with cut garlic clove; discard garlic. In bowl, combine lettuce, cucumber, celery, onions, carrot and radishes; toss to combine. Arrange Swiss and Cheddar cheese over lettuce. Top with sliced eggs, tomatoes and croutons. Serve with salad dressing.