Vegetarian Chef's Salad
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This classic diner-style salad is right at home in your own kitchen.
This recipe makes 4 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 349 |
| pro | 16 g |
| total fat | 25 g |
| sat. fat | 9 g |
| carb | 17 g |
| fibre | 5 g |
| chol | 173 mg |
| sodium | 430 mg |
| % RDI: | - |
| calcium | 25% |
| iron | 14% |
| vit A | 20% |
| vit C | 32% |
| folate | 60% |
Ingredients
-
6 cups torn iceberg lettuce, (about half head)
2 cups torn radicchio lettuce, (about half head)
1/2 cup alfalfa sprouts, (about half 35 g pkg)
4 radishes, thinly sliced
3/4 cup sliced cucumber
1/3 cup thinly sliced sweet onion
1/2 cup rinsed drained canned chickpeas
3 hard-cooked eggs, quartered
1 large tomato, cut into 12 wedges
1/2 avocado, pitted, peeled and sliced
2 oz Swiss cheese, julienned
2 oz Cheddar cheese, julienned
Dressing:
1/4 cup light mayonnaise
1 tbsp minced dill pickle
1 tbsp extra-virgin olive oil
2 tsp chili sauce
1-1/2 tsp lemon juice
1/2 tsp capers, minced
1/2 tsp Dijon mustard
1 pinch salt
1 pinch pepper
Preparation:
Dressing: In small bowl, stir together mayonnaise, dill 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.
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.
Source:
Canadian Living Magazine: March 2010
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