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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Its starting to be salad time again and this is a crisp and colorful one, you can toss in any of your favorite seasonal vegetables for variety. Ingredients:
12 cups romaine or green-leaf lettuce, rinsed and torn into bite-size pieces |
2 medium tomatoes, cut into 8 wedges |
1 can (19 ounces) chick-peas, rinsed and drained |
1 cup sliced mushrooms |
1 small red onion, thinly sliced |
1/2 cup sliced radishes |
1/2 cup packaged croutons |
----for the dressing |
3 green onions, finely chopped |
1 clove garlic, minced |
2 teaspoons dijon-style mustard |
3 tablespoons reduced-sodium chicken broth |
2 tablespoons red-wine vinegar |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
Directions:
1. To prepare dressing, in a small bowl, combine green onions, garlic, and mustard. Mix well. Whisk in chicken broth, vinegar, oil, and lemon juice until combined. Set aside.
2. Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place lettuce in a large salad bowl. Add tomatoes, chick-peas, mushrooms, red onion, and radishes.
3. Pour dressing over salad. Toss gently to coat. Sprinkle croutons over top of salad. Divide salad among serving plates. Serve immediately.
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