Entrée Salads

During these dog days of summer, I don’t feel like eating anything heavy. I crave fresh foods, and farmers’ markets are full of a rainbow of amazing fruits and vegetables that call out to me. Support your local farmers and enjoy a light meal by making salad your entrée. Just grab a fresh baguette from a local bakery and you have a fulfilling meal. Enjoy! ~ Valerie

Super Salad

Submitted by: Marilyn Hofman, Jo-Carroll Energy
Course Main Course, Salad
Servings 6


  • 6 cups iceberg or romaine lettuce torn into bite-sized pieces
  • 2-1/2 cups cooked chicken or turkey diced
  • 3/4 cup radishes chopped
  • 10 ounces frozen green peas
  • 1 cup Celery chopped
  • 1/2 cup Green pepper diced
  • 1/2 cup red onion diced
  • 6 ounces shredded Cheddar cheese
  • 3-4 hard-boiled eggs chopped
  • 7-10 slices Bacon fried crisp and crumbled
  • 1 cup Mayonnaise
  • 1 cup sour cream
  • 1-1/2 tablespoons sugar


  • In small bowl, mix together mayonnaise, sour cream and sugar and set aside.
  • In large bowl, layer ingredients in following order: lettuce, chicken or turkey, radish, peas, mayonnaise mixture, celery, green pepper, red onion, cheddar cheese, bacon, and eggs. Do not mix.
  • Cover and refrigerate overnight. You can adjust vegetable amounts to your liking.
  • Toss just before serving. Serve with bread or rolls and fresh fruit.


Nutrition information: 697 calories; 50.8g fat; 1373mg sodium; 23.5g carbohydrates; 37.3g protein.