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Chef's Garden Salad
6 cups torn mixed salad greens, torn iceberg lettuce or torn Boston lettuce
1 15-ounce can garbanzo beans, rinsed and drained
1 cup shredded carrots
3 medium tomatoes, seeded and chopped or cut into thin wedges or 10 cherry tomatoes, halved
1 9-ounce package frozen whole kernel corn
1 1/2 cups shredded sharp cheddar cheese (6 ounces)
1 cup broccoli florets
1/4 cup thinly sliced green onions
2 slices bacon, crisp-cooked, drained and crumbled, or 1/4 cup finely chopped cooked ham or Canadian bacon
1 15-ounce can cannellini (white kidney) beans or great Northern beans, rinsed and drained, or one 10-ounce package frozen peas, thawed
2 hard-cooked eggs, quartered or coarsely chopped
2 tablespoons snipped fresh parsley (optional)
Desired salad dressing
For salad:
Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl or 8 individual 16-ounce glasses. Layer ingredients on top of lettuce in the following order: garbanzo beans, carrots, tomatoes, frozen corn, remaining lettuce, 3/4 cup of the cheese, broccoli, green onions, bacon and cannellini beans. Top with remaining cheese.
Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.
To serve, top with hard-cooked eggs and sprinkle with parsley, if you like. Serve with your favorite dressing.
Makes 8 servings.
Balsamic Garlic Vinaigrette
* 1 cup extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 1 tbsp prepared mustard
* 3 cloves garlic, finely chopped
* 1 tsp fine sea salt
* 1 tsp pepper, freshly ground
* 1 tsp sugar
Whisk the oil, vinegar, and mustard together in a small bowl until completely emulsified. Stir in the seasonings. (An alternative method is to put all the ingredients in a glass cruet with a rubber gasket or in a leakproof jar and shake well.) If you are not using the dressing immediately, refrigerate, then bring to room temperature, and stir (or shake) just before serving.
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