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We hope you got insight from reading it, now let’s go back to mike's, "what the kale?" chef's salad recipe. You can have mike's, "what the kale?" chef's salad using 30 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Mike's, "What The Kale?" Chef's Salad:

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

Steps to make Mike's, "What The Kale?" Chef's Salad:

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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