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Vegetarian Chef's Salad

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Ingredients

6 cups (1.5 L) torn iceberg_lettuce (about half head)

2 cups (500 mL) torn radicchio (about half head)

1/2 cup (125 mL) alfalfa sprouts (about half 35 g pkg)

4 radishes, thinly sliced

3/4 cup (175 mL) sliced cucumber

1/3 cup (75 mL) thinly sliced sweet onion

1/2 cup (125 mL) rinsed drained canned chickpeas

3 hard-cooked_eggs, quartered

1 large tomato, cut_into 12 wedges

Half avocado, pitted, peeled and sliced

2 oz (60 g) each Swiss and cheddar cheese, julienned

Dressing:

1/4 cup (50 mL) light mayonnaise

1 tbsp (15 mL) each minced dill_pickle and extra-virgin olive_oil

2 tsp (10 mL) chili_sauce

1-1/2 tsp (7 mL) lemon juice

1/2 tsp (2 mL) each capers, minced, and dijon_mustard

Pinch each salt and pepper

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