Chopped Salad with Mustard and Basil Vinaigrette

 
6 cups romaine lettuce, washed well, patted dry, and roughly chopped
1 1/2 cups carrot, shredded
1 1/2 cups celery, diced
1 cup cucumber, peeled, and diced
2/3 cup green onion, thinly sliced
1 - 15 oz. can chickpeas, drained, and rinsed
1 cup frozen peas, thawed
1 cup frozen cut corn, thawed
1 recipe Mustard and Basil Vinaigrette
 

In a large bowl, place the lettuce, carrot, celery, cucumber, and green onion, and toss gently. Add the chickpeas, peas, corn, and 1/3 cups Mustard and Basil Vinaigrette, and toss well to combine. Taste and add additional Mustard and Basil Vinaigrette, if needed. Set aside for 15 minutes to allow the flavors to blend, toss salad again before serving.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett