Summer Chef's Salad

Name: Summer Chef's Salad
Yield: 4 Servings
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 garlic cloves, peeled; 2 teaspoons dried oregano; 5 cups mesclun salad blend (about 3 ounces); 10 ounces Black Forest ham, cut into matchstick-size strips; 6 ounces Swiss cheese, cut into matchstick-size strips; 1 1/2 cups coarsely shredded peeled carrots; 1 1/2 cups halved cherry tomatoes (about 10 ounces); 1 cup thinly sliced red onion; 2 hard-boiled eggs, cut into wedges; 1/4 cup slivered fresh basil

By Melanie Barnard and Brooke Dojny

July 31, 2003

Recipe notes