Chef Salad with Prosciutto and Turkey Recipe

Name: Chef Salad with Prosciutto and Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinated Mustard Seed; 3 cups white wine vinegar; 1-1/2 cups agave syrup; 1-1/2 cups mustard seed; Prosciutto Rolls; 48 slices turkey breast, 1 oz. slices; 48 slices prosciutto, 1/2 oz. slices; Chef Salad; 3 gal. 50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces; 1-1/2 qt. torn frisee; 72 each tomato wedges; 1-1/2 qt. cucumbers, quartered, sliced; 3 cups sliced Swiss cheese, cut into thin strips; 24 each 3-minute boiled eggs, peeled, halved; 24 each croutons, sliced 1/2-inch-thick; 3 cups KRAFT Honey-Mustard Dressing

Servings: persons

Marinated Mustard Seed
3 cups white wine vinegar
1-1/2 cups agave syrup
1-1/2 cups mustard seed
Prosciutto Rolls
48 slices turkey breast, 1 oz. slices
48 slices prosciutto, 1/2 oz. slices
Chef Salad
3 gal. 50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces
1-1/2 qt. torn frisee
72 each tomato wedges
1-1/2 qt. cucumbers, quartered, sliced
3 cups sliced Swiss cheese, cut into thin strips
24 each 3-minute boiled eggs, peeled, halved
24 each croutons, sliced 1/2-inch-thick
3 cups KRAFT Honey-Mustard Dressing

1
Marinated Mustard Seed: Bring vinegar and agave syrup to boil in small saucepan.
2
Remove from heat; pour over mustard seed in a bowl.
3
Let marinate 24 hours.
4
Drain before using.
5
Prosciutto Rolls: Stack turkey and prosciutto slices, then roll up to create a pinwheel roll.
6
Slice into 3/4-oz.
7
pieces, about 1-1/2 inches long.
8
For each salad: Gently toss 5 oz.
9
lettuce blend, 1/4 cup frisee, 3 tomato wedges, 1/4 cup cucumbers and 1/2 oz.
10
cheese.
11
Arrange on serving plate.
12
Garnish with 2 egg halves, 4 Prosciutto Rolls, 1 Tbsp.
13
Marinated Mustard Seed and 1 crouton slice.
14
Serve with 1 oz.
15
dressing on the side.

2386

kcal

Calories

121

Fat

Carbs

231

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Marinated Mustard Seed, 3 cups white wine vinegar, 1-1/2 cups agave syrup, 1-1/2 cups mustard seed, and more.

Yes, Chef Salad with Prosciutto and Turkey falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chef Salad with Prosciutto and Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions