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Summer Tomato Dinner Salad




Source of Recipe


prevention


List of Ingredients




6 red radishes, trimmed and thinly sliced
4 scallions, trimmed and thinly sliced
2 cans (15 ½ oz) chickpeas, rinsed and drained
2 lg tomatoes, cut into bite-size wedges
1 pt cherry or grape tomatoes, halved

1 avocado, peeled, pitted, and chopped
½ c chopped fresh dill
3 Tbsp lemon juice
2 Tbsp Dijon mustard
2 Tbsp garlic-flavored olive oil
2 c garlic-onion fat-free croutons
3 oz goat cheese, crumbled
6 c mesclun greens


Recipe



1. Combine radishes, scallions, chickpeas, tomatoes, avocado, and dill in large bowl.

2. In small bowl, whisk lemon juice and mustard. Slowly whisk in oil. Set aside.

3. Just before serving, add croutons and cheese to tomato mixture. Add oil dressing and toss lightly.

4. To serve, arrange 1 cup mesclun on 6 dinner plates and top with 1 2/3 cups tomato salad