Entrée Salad

New Orleans Salad with Diced Bell Pepper, Cheddar-Jack Cheese and Remoulade Dressing

no cooking required and 5 minute prep

Prep & Cook Time: 5-10 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.

In Your Box (serves 2)

  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 4 oz. Grape Tomatoes
  • 4 oz. Mixed Diced Peppers
  • 5 oz. Spring Mix
  • 1 Persian Cucumber
  • Info
    4 oz. Remoulade
  • Info
    1 oz. Crispy Fried Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    490
  • Carbohydrates
    22g
  • Fat
    41g
  • Protein
    9g
  • Sodium
    730mg

Recipe Steps

You Will Need

  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon fillets, pat dry, and season flesh side with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Sear salmon, skin side up, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan and cook undisturbed until browned and steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Make the Salad

    Thoroughly rinse any fresh produce and pat dry. Trim cucumber and thinly slice into rounds. In a mixing bowl, combine remoulade and 1 tsp. water. Add spring mix, diced peppers, tomatoes, and cucumber. Toss or gently stir to combine. Top with crispy onions and cheese. Bon appétit!

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