Vegetarian Chef's Salad
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Vegetarian Chef's Salad
Photography by Matthew Kimura
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 |
- Portion size: 4
This classic diner-style salad is right at home in your own kitchen.
Ingredients
-
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
Dressing:
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
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.
Source : Canadian Living Magazine: March 2010
