Vegetarian Chef's Salad with Lemon Caper Dressing
- prep time20 min
- total time 20 min
- serves 4
A bright, fresh salad made with a variety of vegetables, hard-cooked eggs and delicious sticks of marble cheese.
Courtesy of Alison Kent
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 pepperVegetarian 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)
1. In a small bowl, whisk mayonnaise, olive oil, lemon juice, capers and juice, mustard, honey, salt and pepper.Vegetarian Chef's Salad
1. In a large bowl, toss iceberg and leaf lettuces, radishes, celery, onion and chickpeas with half of the dressing; divide among large plates.
Top with eggs, tomatoes, avocado and cheese; drizzle with remaining dressing.