Chopped Salad II

Name: Chopped Salad II
Ingredients: 14 cup olive oil; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 12 shallot, minced; 1 teaspoon minced fresh parsley; 1 teaspoon minced fresh chives; 14 teaspoon salt; 18 teaspoon pepper; 18 teaspoon sugar; 8 cups mild salad greens, cut into 1-inch pieces (such as romaine, Boston, Bibb, green leaf, red leaf lettuce); 12 pint cherry tomatoes, halved; 1 small cucumber, peeled, seeded, and cut into 1/4-inch dice; 1 small yellow bell pepper, seeded and cut into 1/4-inch dice; 5 medium radishes, stems trimmed, cut in half lengthwise, then sliced thin into half-moons

14 ingredients

4 steps

Ingredients

14 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
12 shallot, minced
1 teaspoon minced fresh parsley
1 teaspoon minced fresh chives
14 teaspoon salt
18 teaspoon pepper
18 teaspoon sugar
8 cups mild salad greens, cut into 1-inch pieces (such as romaine, Boston, Bibb, green leaf, red leaf lettuce)
12 pint cherry tomatoes, halved
1 small cucumber, peeled, seeded, and cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
5 medium radishes, stems trimmed, cut in half lengthwise, then sliced thin into half-moons

Directions

1

Dressing: whisk all the ingredients together in a small bowl; set aside.
2

Salad: toss the salad greens with half the dressing in a medium bowl.
3

Mix the tomatoes, cucumber, bell pepper, and radishes together in another bowl and toss with the remaining salad dressing.
4

Arrange the salad greens on a serving platter or on individual plates; spoon the chopped vegetables over the greens and serve immediately.