Vegetarian Chef's Salad

By Sarah-Lyn

Ingredients

• Dressing:
• Ingredients
• 6 6cups cups(1.5 L) (1.5 L) torn iceberg lettuce, (about half head)
• 2 2cups cups(500 mL) (500 mL) torn radicchio lettuce, (about half head)
• 1/2 1/2cup cup(125 mL) (125 mL) alfalfa sprouts, (about half 35 g pkg)
• 4 4radishradishes, thinly sliced
• 3/4 3/4cup cup(175 mL) (175 mL) sliced cucumber
• 1/3 1/3cup cup(75 mL) (75 mL) thinly sliced sweet onion
• 1/2 1/2cup cup(125 mL) (125 mL) canned chick peas, drained and rinsed
• 3 3hard-cooked eggeggs, quartered
• 1 1large tomatotomatoes, cut into 12 wedges
• 1/2 1/2avocadoavocados, pitted, peeled and sliced
• 2 2oz oz(57 mL ) (57 mL ) Swiss cheese, julienned
• 2 2oz (60 g) oz (60 g)Cheddar cheese, julienned
• 1/4 1/4cup cup(50 mL) (50 mL) light mayonnaise
• 1 1tbsp tbsp(15 mL) (15 mL) minced dill pickledill pickles
• 1 1tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil
• 2 2tsp tsp(10 mL) (10 mL) chili sauce
• 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) lemon juice
• 1/2 1/2tsp tsp(2 mL) (2 mL) capercapers, minced
• 1/2 1/2tsp tsp(2 mL) (2 mL) Dijon mustard
• pinch pincheach salt and pepper

Details

Servings 4
Adapted from canadianliving.com

Preparation

Step 1

Dressing: In small bowl, stir together mayonnaise, pickle, oil, chili sauce, lemon juice, capers, mustard, salt and pepper.

In large bowl, toss together lettuce, radicchio, sprouts, radishes, cucumber, onion and half of the dressing; arrange on 4 large plates. Top with chickpeas, eggs, tomato, avocado and Swiss and Cheddar cheeses; spoon remaining dressing over top.

Nutritional Info
Per serving: about -
cal 349
pro 16 g
total fat 25 g
sat. fat 9 g
carb 17 g
fibre 5 g
chol 173 mg
sodium 430 mg
% RDI: -
calcium 25%
iron 14%
vit A 20%
vit C 32%
folate 60%