Saturday, January 5, 2013

Vegan Chopped Salad

Okay I know, I know... I always say that eating vegan is more than just eating salad, and here I am about to give you a recipe for salad... but trust me, this recipe is totally worth posting!  I love salads, I really do.  Vegan or not I would prefer a salad over most other meal options.  But this salad, might just be my favorite.  Homemade dressing, finely chopped veggies all mixed together, every bite is filled with flavor!  I made this salad as a side dish to my Mac-No-Cheese along with some oven roasted Brussels sprouts, it was a hit!

3/4 cup olive oil
1/4 cup white wine vinegar
2 tsp Dijon mustard
1 garlic clove
1 TBS minced green onions
1/2 tsp salt
1/4 tsp fresh ground black pepper

2 romaine lettuce hearts, chopped
1/2 small head iceberg lettuce, chopped
1- 15.5 oz can chickpeas, drained and rinsed
2 ripe tomatoes, 1/2 inch dice
1 English cucumber, peeled, halved lengthwise, and chopped
2 celery ribs, chopped
1/2 small onion, chopped
1 medium carrot, chopped
1/2 cup halved, pitted kalamata olives, chopped fine
1 red bell pepper, chopped
1/2 cup frozen peas, thawed and drained
1 ripe Hass avocado, pitted, peeled, and cut into a 1/2-inch dice

In a blender/food processor, combine the oil, vinegar, mustard, garlic, green onions, salt and pepper.  Blend well and set aside in the refrigerator.

In a large bowl combine the lettuces, cucumber, celery, carrot, onion, and bell pepper.  Using a pizza slicer, roll through the bowl to finely chop and mix all of the vegetables together.  Add in chickpeas, kalamata olives, and peas towards the end to lightly chop through with the slicer.  Add enough dressing to lightly coat, toss to combine, and top with diced avocado.  

*suggestion, make this a little ahead of time so that you can keep the undressed salad, and separate dressing, in the fridge to completely chill the salad.  Before serving mix with dressing and add avocado. 


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