Chopped Salad II

Ingredients

• 14 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 12 shallot
• minced
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh chives
• 14 teaspoon salt
• 18 teaspoon pepper
• 18 teaspoon sugar
• 8 cups mild salad greens
• cut into 1-inch pieces (such as romaine
• Boston
• Bibb
• green leaf
• red leaf lettuce)
• 12 pint cherry tomatoes
• halved
• 1 small cucumber
• peeled
• seeded
• and cut into 1/4-inch dice
• 1 small yellow bell pepper
• seeded and cut into 1/4-inch dice
• 5 medium radishes
• stems trimmed
• cut in half lengthwise
• then sliced thin into half-moons

Instructions

1. Dressing: whisk all the ingredients together in a small bowl; set aside.
2. Salad: toss the salad greens with half the dressing in a medium bowl.
3. Mix the tomatoes, cucumber, bell pepper, and radishes together in another bowl and toss with the remaining salad dressing.
4. Arrange the salad greens on a serving platter or on individual plates; spoon the chopped vegetables over the greens and serve immediately.