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

72 Ratings
Directions for: Vegetarian Chef's Salad with Lemon Caper Dressing


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)


Lemon Caper Dressing

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.

See more: Vegetarian, Vegetables, Spring, Salad, Cheese, Appetizer, Side, Lunch, Eggs/Dairy

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