Follow these steps for perfect results
Boston lettuce
torn
pickled sliced beets
sliced
cucumber
thinly sliced
hard-cooked egg
sliced
celery
diced
onion
diced
reduced-fat sharp cheddar cheese
shredded
Tear Boston lettuce into bite-sized pieces.
Pickle and slice beets.
Thinly slice peeled cucumber.
Hard-cook and slice the egg.
Dice celery and onion.
Shred reduced-fat sharp cheddar cheese.
Arrange 1 cup of lettuce on each of the 4 salad plates.
Top each salad with sliced beets, cucumber, egg slices, diced celery, and diced onion.
Drizzle 2 tablespoons of your favorite dressing over each salad.
Sprinkle each salad with 2 tablespoons of shredded cheddar cheese.
Serve immediately.
Expert advice for the best results
Add croutons for extra crunch.
Use different types of cheese, such as blue cheese or feta.
Add bacon bits for a smoky flavor.
Everything you need to know before you start
5 minutes
The lettuce and dressing should be kept separate until right before serving, but other ingredients can be prepped a day ahead.
Arrange ingredients artfully on a plate.
Serve with a side of crusty bread.
Pair with a light vinaigrette.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Common pub fare
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