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Composition - Mike's, "What The Kale?" Chef's Salad:

1. Get of ● For The Chef's Salad [chilled produce as needed]
2. Make ready - Fresh Chopped Crispy Kale [75%]
3. Give Fresh Chopped Crispy Butter Leaf Lettuce [25%]
4. Need 1 for " Cubed Chopped Turkey
5. Get - Shredded Rotisserie Chicken
6. Make ready 1 for " Cubed Honey Baked Ham
7. Require 1 " Cubed EX Sharp Cheddar Cheese
8. Provide 1 - " Cubed Swiss Cheese
9. Require for Crumbled Feta Cheese
10. Prepare Shredded Parmesan Cheese
11. Get of Thick Sliced Mushrooms [clean wiped dry - not washed]
12. Make ready 1 of " Sliced Cucumbers
13. Give 1 " Extra Firm Chopped Tomatoes
14. Need 1 of " Chopped Yellow Zucchini
15. Provide 1/2 - " Chopped Celery
16. Require 1/2 of " Chopped Carrots
17. Take for Thin Sliced Green Bell Peppers
18. Give Halved Black Olives
19. Need - Thin Sliced White Onions
20. Provide - Thin Sliced Radishes
21. Make ready of Chopped Green Onions
22. Make ready Fully Drained Chopped Artichokes [in water]
23. Provide for Sun Dried Tomatoes [in oil]
24. Provide of Fine Chopped Fresh Parsley
25. Give for Fresh Ground Black Pepper [to taste]
26. You need of ● For The Toppings [as needed]
27. Get - Boiled Eggs Halved
28. Require Fresh Garlic Croutons
29. You need - Real Ranch Dressing [from packet with whole milk & mayo]
30. Make ready - Quality Italian Dressing [homemade is best]

Mike's, "What The Kale?" Chef's Salad steps:

1. Mix your dressings well and chill.
2. Bring your older room temp eggs to a steady boil. Then turn off heat and cover. At 18 minutes drain and refill pot with cold water.
3. Chop all of your vegetables and peel your eggs.
4. A spicy zesty Chef's Salad.
5. Feel free to get creative with this salad!
6. Serve with sides of chilled dressings and croutons. Enjoy!

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