This colorful vegetable salad combines an assortment of chopped fresh vegetables--lettuce, avocado, carrot, bell pepper, onion, artichoke hearts, celery and more--along with hard-cooked eggs, pepperoni, and a tangy Dijon dressing.
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Salt and pepper
3/4 cup olive oil
1 small avocado, pitted and chopped
4 cups chopped iceberg lettuce
1 cup shredded carrots
1 small red onion, chopped
1 cup cherry tomatoes, halved
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and chopped
6 radishes, chopped
3 large celery ribs, chopped
1/2 cup blanched green beans, halved
1/2 cup chopped pepperoncini
3 large hard-boiled eggs, chopped
1/2 cup chopped jarred roasted red peppers
1/2 cup chopped marinated artichoke hearts
1/2 cup chopped marinated mushrooms
How to Make It
Make dressing: In a bowl, whisk together mustard, vinegar, salt and pepper. Drizzle in olive oil, whisking vigorously, until well blended.
Make salad: In a large bowl toss all salad ingredients together. Drizzle with dressing and toss again to coat. Serve immediately.