Vegetarian Chef's Salad

By The Canadian Living Test Kitchen

92 people added this to their Recipe Box

Vegetarian Chef's Salad
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	349349 cal
pro	16 g16g pro
total fat	25 g25g total fat
sat. fat	9 g9g sat. fat
carb	17 g17g carb
fibre	5 g5g fibre
chol	173 mg173mg chol
sodium	430 mg430mg sodium
% RDI:	-
calcium	2525 calcium
iron	1414 iron
vit A	2020 vit A
vit C	3232 vit C
folate	6060 folate

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

Keywords : Vegetarian; Salad; Lunch; Lettuce; Eggs; Tomatoes; Radishes; Cucumbers;

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