Vegetarian Chef's Salad

Vegetarian Chef's Salad 150 Author: Canadian Living Credits: Vegetarian Chef's Salad 150

Avocados and chickpeas replace the deli ham in this vegetarian chef's salad, but the real treat is our creamy, savoury dressing that goes on top.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 6 cups torn iceberg lettuce about half head
  • 2 cups torn radicchio lettuce about half head
  • 1/2 cup alfalfa sprouts about half a 35 g pkg
  • 4 radishes thinly sliced
  • 3/4 cups sliced cucumbers
  • 1/3 cup thinly sliced sweet onion
  • 1/2 cup rinsed and drained canned chickpeas
  • 3 eggs quartered
  • 1 tomato cut into 12 wedges
  • half avocado pitted, peeled and sliced
  • 2 oz each Swiss and Cheddar cheese julienned
Dressing:
  • 1/4 cup light mayonnaise
  • 1 tablespoon each minced dill pickle and extra virgin olive oil
  • 2 teaspoons chili sauce
  • 1 1/2 teaspoon lemon juice
  • 1/2 teaspoon each capers, minced and Dijon mustard
  • pinch each salt and pepper

Method

Dressing: In small bowl, stir together mayonnaise, pickle, oil, chili sauce, lemon juice, capers, mustard, salt and pepper.

In large bowl, toss together lettuce, radicchio, sprouts, radishes, cucumber, onion and half of the dressing; arrange on 4 large plates. Top with chickpeas, eggs, tomato, avocado and Swiss and Cheddar cheeses; spoon remaining dressing over top.

More salad recipes:

Nutritional facts Per serving: about

  • Sodium 430 mg
  • Protein 16 g
  • Calories 349.0
  • Total fat 25 g
  • Cholesterol 173 mg
  • Saturated fat 9 g
  • Total carbohydrate 17 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetarian Chef's Salad

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