Chopped Salad

Servings: six

Ingredients

1 head or romaine lettuce, washed and chopped
1 cup green beans, blanched and chopped
1 red onion, diced
1 summer squash, washed and diced
½ cup carrots, peeled and diced
2 stalks celery, diced
2 tomatoes, diced
1 avocado, peeled, cored and diced
4 ounces goat cheese, crumbled

Fresh Herb Vinaigrette

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 clove garlic
2 tablespoons flat leaf parsley
2 tablespoons fresh basil
1 tablespoon fresh dill
¼ cup olive oil

Directions

To blanch the green beans, bring a small pot of water to a boil.  Add the green beans and cook for 2-3 minutes.  Drain and rinse under cold water to stop the cooking.  Set aside until ready to use.

To make the vinaigrette: in a blender, puree the first 8 ingredients.  With the blender running, slowly add the olive oil.  Store in the refrigerator in an airtight container.

To assemble the salad: place the salad ingredients in a large bowl and toss with the vinaigrette.