Chef's Salad

1 ½ pounds small red potatoes (about 10 to 12), peeled or unpeeled as desired
3 tablespoons canola oil
½ cup pecans, broken into pieces
10 ounces mushrooms, cut into 1/2-inch pieces (about 3 1/2 cups sliced)
About 10 scallions, dark green and damaged leaves removed, cleaned and cut into 1/2-inch pieces (about 1 1/2 cups)
1 ½ teaspoons dried oregano
1 ¼ teaspoons salt
1 teaspoon freshly ground black pepper

8 ounces sliced ham, cut into a fine julienne (2 1/4 cups)
8 ounces mozzarella cheese, cut into a fine julienne (2 1/2 cups)
6 to 8 cups romaine lettuce, leaves cut into 2-inch pieces and thoroughly washed and dried

Nutritional Information
- Nutritional analysis per serving (6 servings)
  555 calories; 41 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 20 grams protein; 62 milligrams cholesterol; 1327 milligrams sodium

Six servings

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 20 to 25 minutes, or until tender.
Meanwhile, heat the oil in a large skillet. Add the nuts and mushrooms and saute over medium-to-high heat for 5 minutes, until both are nicely browned. Add the scallions and oregano and saute for an additional 30 seconds to 1 minute. Transfer to a salad bowl and add the salt, pepper and dressing ingredients.
Drain the cooked potatoes and, when just cool enough to handle, cut into 3/4-inch pieces. add the warm potatoes to the salad bowl and toss with the dressing, mushrooms and nuts. In a separate bowl, mix together the juliennes of ham and cheese.
Divide the lettuce among six plates. Spoon the potato mixture on top and garnish with the ham and cheese. Serve immediately.

40 minutes