Chopped Salad with Mustard Vinaigrette

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This crunchy, colorful salad makes for a satisfying lunch that brings the nutrition. Meat lovers can swap chopped grilled chicken or turkey deli for the chickpeas and still keep things on the light side.

YIELD 4 servings
ZEST FACTOR Mild
PREP TIME 15 minutes
COOK TIME none

For the vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons habanero-infused white wine vinegar
1 tablespoon white wine vinegar
½ cup quality olive oil
½ cup safflower oil
Sea salt and red pepper flakes to taste

For the salad:
½ cup chopped red onions
½ cup chickpeas
½ cup chopped green beans
½ cup chopped red bell peppers
½ cup corn (fresh or frozen)
½ cup sliced hearts of palm
1 cup baby spinach
Crumbled goat cheese to taste

1. Make the vinaigrette: Whisk together all the ingredients
in a bowl, slowly streaming in the oils to create an emulsion.
2. Add ¼ dressing (or to taste) to 4 Mason jars. Layer the
salad ingredients on top, starting with the red onions and
ending with the cheese.


Get more recipes like this in our December 2016 issue, available in print and through Magzter!

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