8

Cat Cora's chopped vegetable salad

Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
This recipe by Cat Cora has been modified and reprinted by WW with permission.
Ingredients

red wine vinegar

¼ cup(s)

Dijon Mustard

4 tsp

minced garlic

4 tsp

extra virgin olive oil

4 Tbsp

kosher salt

½ tsp, or to taste

black pepper

½ tsp, freshly ground, or to taste

romaine lettuce

8 cup(s), chopped

cooked skinless boneless chicken breast(s)

12 oz, chopped

cucumber(s)

2 cup(s), chopped

canned chickpeas

1 cup(s), rinsed and drained

fresh cherry tomato(es)

2 cup(s), halved

uncooked red onion(s)

½ cup(s), minced

uncooked celery

½ cup(s), thinly sliced

canned artichoke hearts without oil

½ cup(s), chopped

pepperoncini

4 item(s), chopped

Provolone cheese

4 oz, cut in small cubes

Instructions

  1. Whisk together vinegar, mustard, and garlic in a small bowl. Slowly drizzle in oil, whisking constantly, until vinaigrette is thick and creamy. Season to taste with salt and pepper. (The vinaigrette can be made 1 to 2 days ahead and kept, covered, at room temperature.)
  2. Place remaining ingredients in a bowl; toss gently with dressing. Serve.
  3. Serving size: about 4 cups

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