Vegetarian Chef’s Salad

Avocados and chickpeas replace the ham salad vegetarian sausages cook, but the real fun is creamy, tasty dressing that goes on top.

Servings: 4

Ingredients:

• 6 cups (1.5 L) torn crisphead lettuce
• 2 cups (500 mL) torn chicory lettuce
• 1/2 cup (125 mL) alfalfa sprouts
• 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 massive tomato, take twelve wedges
• 1/2 avocado, pitted, in the altogether and sliced
• 2 oz (57 g) cheese, julienned
• 2 oz (57 g) cheese, julienned

 Dressing:

• 1/4 cup (50 mL) light-weight salad dressing
• 1 tbsp (15 mL) minced pickle
• 1 tbsp (15 mL) extra-virgin oil
• 2 tsp (10 mL) condiment
• 1-1/2 tsp (7 mL) juice
• 1/2 tsp (2 mL) capers, minced
• 1/2 tsp (2 mL) Dijon mustard
• 1 pinch salt
• 1 pinch pepper

Instructions:

Dressing:

1. In little bowl, stir along mayonnaise, pickle, oil, condiment, juice, capers, mustard, salt and pepper.

2. In giant bowl, toss along lettuce, radicchio, sprouts, radishes, cucumber, onion and half the dressing; organize on four giant plates.




3. Top with chickpeas, eggs, tomato, avocado, and Swiss and cheddar cheese cheeses; spoon remaining dressing over high.