Prep Time
20 min
Yields
4 servings
A bright, fresh salad made with a variety of vegetables, hard-cooked eggs and delicious sticks of marble cheese.
Courtesy of Alison Kent
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ingredients
Lemon Caper Dressing
3
Tbsp (45 mL) light mayonnaise
2
Tbsp (30 mL) each olive oil and lemon juice
1
Tbsp (15 mL) chopped capers
2
tsp (10 mL) caper juice
½
tsp (2 mL) each Dijon mustard and liquid honey
¼
tsp (1 mL) each salt and pepper
Vegetarian Chef's Salad
4
cup (1 L) each torn iceberg lettuce and red leaf lettuce
6
radishes, thinly sliced
2
stalks celery, thinly sliced
¼
red onion, thinly sliced
1
cup (250 mL) rinsed, drained canned chickpeas
3
hard-cooked eggs, peeled and quartered
2
medium tomatoes, cut into wedges
1
firm-ripe avocado, peeled, pitted and chopped
4
oz Black Diamond Marble Cheese, cut into sticks (about 1 cup/250 mL)
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directions
Step 1
In a small bowl, whisk mayonnaise, olive oil, lemon juice, capers and juice, mustard, honey, salt and pepper.
Step 2
In a large bowl, toss iceberg and leaf lettuces, radishes, celery, onion and chickpeas with half of the dressing; divide among large plates.
Step 3
2.
Step 4
Top with eggs, tomatoes, avocado and cheese; drizzle with remaining dressing.