What You’ll Need:

1 head chopped red leaf lettuce (about 6 cups)
1 yellow (or orange, green) sweet pepper
1 red sweet pepper
1/2 red onion
1 (15-ounce) can chick peas, rinsed and drained
1 1/2 cups grated cheese of your choice
1 cup frozen corn, defrosted

Optional: 1 1/2 cup cooked small pasta (baby shells, tubetti)
Dressing: Italian Vinaigrette (below)

Other ideas: chopped chicken, nuts or seeds (sunflower or pumpkin), raw broccoli bits, cherry tomatoes

What You’ll Do:

1. Cut off the end of the head of lettuce. Holding the lettuce on the cutting board with one hand, slice the lettuce into half-inch strips with the other hand. Put into the colander and wash. Drain; wrap in a dishtowel that isn’t terrycloth. Roll up the towel to dry the lettuce. Put the lettuce in the bowl.

2. Using a chef’s knife, cut the peppers into quarter-inch strips. Dice into quarter-inch pieces. Slice the red onion into very thin half-circles. Add to the salad bowl.

3. Add the chick peas, cheese, and corn. Cover the bowl with a wet paper towel and refrigerate until time to serve. Toss with just enough dressing to coat the lettuce.

Italian Vinaigrette

1/4 cup Balsamic or red wine vinegar
1/2 cup extra-virgin olive oil
1 shallot or 1 large garlic clove
1 teaspoon each: Dijon mustard, dried oregano, basil
1/2 teaspoon salt
Freshly ground pepper

Tools:

Large mixing or salad bowl, salad serving spoons
Cutting board
Chef’s knife
Colander
Can opener
Measuring cups and spoons
Grater

By: Anne Vassal