Tested till perfect Vegetarian Chef's Salad
Vegetarian Chef's Salad
Photography by Matthew Kimura

Vegetarian Chef's Salad

This classic diner-style salad is right at home in your own kitchen.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2010

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  • Portion size 4


    6 cups (1.5 L) torn iceberg lettuce (about half head)
    2 cups (500 mL) torn radicchio (about half head)
    1/2 cup (125 mL) alfalfa sprouts (about half 35 g pkg)
    4 radishes, thinly sliced
    3/4 cup (175 mL) sliced cucumber
    1/3 cup (75 mL) thinly sliced sweet onion
    1/2 cup (125 mL) rinsed drained canned chickpeas
    3 hard-cooked eggs, quartered
    1 large tomato, cut into 12 wedges
    Half avocado, pitted, peeled and sliced
    2 oz (60 g) each Swiss and Cheddar cheese, julienned
    1/4 cup (50 mL) light mayonnaise
    1 tbsp (15 mL) each minced dill pickle and extra-virgin olive oil
    2 tsp (10 mL) chili sauce
    1-1/2 tsp (7 mL) lemon juice
    1/2 tsp (2 mL) each capers, minced, and Dijon mustard
    Pinch each salt and pepper

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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.

Nutritional Information Per serving: about

cal 349 pro 16g total fat 25g sat. fat 9g
carb 17g fibre 5g chol 173mg sodium 430mg

% RDI:

calcium 25 iron 14 vit A 20 vit C 32
folate 60
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