*Chopped Veggie Salad
Grassi Shredded Parmesan, 8oz. THUMBNAIL
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Organic Baby Heirloom Tomatoes, Pint THUMBNAIL
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Reese Marinated Artichoke Hearts, 7.5oz THUMBNAIL
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Green Beans, 1lb. Bag THUMBNAIL
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Organic Loose Carrots, 1lb. THUMBNAIL
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Organic Red Onion, ea. THUMBNAIL
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California Sweet Corn (Ear) THUMBNAIL
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Organic Celery Sleeve, ea. THUMBNAIL
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Avocado (Green), ea. THUMBNAIL
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Organic Roma Tomatoes, 1lb. Bag THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
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Chopped Vegetable Salad

Vinaigrette:
  • 1 TB Dijon Mustard
  • 3 TB red wine vinegar
  • ½ cup extra-virgin olive oil
  • Salt and fresh ground pepper
Salad:
  • ½ cup diced jarred artichokes, drained
  • Salt and pepper
  • ½ cup diced carrots
  • ½ cup diced green beans
  • ½ cup diced red onion
  • ½ cup corn kernels
  • ½ cup diced celery
  • ½ cup diced ripe avocado
  • ¼ cup seeded, and chopped tomato
  • 4 tsp. grated Parmesan cheese
Vinaigrette:
In a small bowl, combine mustard and vinegar.
Whisk in oils.
Season with salt & pepper, set aside.
Whisk when ready to serve.

Salad:
In a small skillet, heat olive oil. Add diced artichokes and sauté until al dente, about 3 min.
Transfer to large bowl and let cool.
Blanch the carrots and beans in boiling, salted water, 2-3 min. Plunge into cold water to stop the cooking.
Drain, cool and add to artichokes.
Add the onion, corn, and celery.
When ready to serve , dice the avocado and tomato and add to other vegetables.
Reserving a little vinaigrette, toss the vegetables with vinaigrette, sprinkle with grated cheese, toss again.
Correct seasoning to taste.

Serves 4-6
*Williams-Sonoma
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