Cat Cora's chopped vegetable salad
9
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 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
Jarred 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
12 oz, chopped
Cucumber
2 cup(s), chopped
Canned chickpeas (garbanzo beans)
1 cup(s), rinsed and drained
Cherry tomatoes
2 cup(s), halved
Red onion
½ cup(s), minced
Celery
½ cup(s), chopped, thinly sliced
Canned artichoke hearts, drained
½ cup(s), quartered, chopped
Pepperoncini
4 item(s), whole, 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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