Cat Cora's chopped vegetable salad
- Total Time
- 0:25
- Prep
- 0:25
- Serves
- 4
- Difficulty
- Easy
This recipe by Cat Cora has been modified and reprinted by WW with permission.
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red wine vinegar¼ cup(s)
-
Dijon Mustard4 tsp
-
minced garlic4 tsp
-
extra virgin olive oil4 Tbsp
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kosher salt½ tsp, or to taste
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black pepper½ tsp, freshly ground, or to taste
-
romaine lettuce8 cup(s), chopped
-
cooked skinless boneless chicken breast(s)12 oz, chopped
-
cucumber(s)2 cup(s), chopped
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canned chickpeas1 cup(s), rinsed and drained
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fresh cherry tomato(es)2 cup(s), halved
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uncooked red onion(s)½ cup(s), minced
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uncooked celery½ cup(s), thinly sliced
-
canned artichoke hearts without oil½ cup(s), chopped
-
pepperoncini4 item(s), chopped
-
Provolone cheese4 oz, cut in small cubes
- 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.)
- Place remaining ingredients in a bowl; toss gently with dressing. Serve.
- Serving size: about 4 cups