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Chopped Salad with Creamy Vinaigrette Dressing

source: www.thenakedkitchen.com


For Chopped Salad:
lettuce, finely chopped (you can use romaine, kale, spinach or any of your favorite greens)
carrots, finely chopped
red cabbage, finely chopped
radish, finely chopped
red onion, finely chopped
cooked pasta of your choice (choose a smaller shaped pasta such as ditalini, orzo, elbow, etc.)
any other of your favorite veggies, finely chopped of course (I like to add in some cooked quinoa as well)

For Creamy Vinaigrette Dressing:
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
5-6 cloves garlic, minced
4 tbsp Dijon mustard
3 tbsp balsamic vinger
1/2 cup extra virgin olive oil or Garlic Gold Oil


1. In a food processor (or powerful blender) add the chickpeas, garlic, mustard and vinegar. Turn on food processor and after 5-10 seconds slowly add in the oil while the food processor is still on. This helps to create a creamier dressing. The consistency is thinner than a hummus but more solid than your typical dressing. If you want a thinner dressing add a bit more oil or water to thin it out.

2. Next prepare your salad in a large bowl. Add in the your veggies and pasta in whatever quantities you’d like. There is no wrong way to make this salad.

3. Top with dressing and stir well to combine. Enjoy!

The best way to store any leftovers is in separate containers in the fridge. The dressing will keep for up to a week in the fridge.

Click here to see the full recipe from www.thenakedkitchen.com! >>

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