Sophie's Salad

June 10, 2014
Lunch, Healthy, Vegetables

Servings: 4

Vinaigrette
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/2 cup blended oil (canola/olive oil)

Whisk togethe the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the oil until emulsified.

Salad
4 cups romaine lettuce, finely chopped
2 ripe beefsteak tomatoes, finely diced
1/2 cup cooked or canned red beans
1/2 cup cooked or canned chick peas
1/2 cup Nicoise olives, pitted and coarsely chopped
3/4 cup white cheddar cheese, cut into 1/2" cubes
3/4 cup Monterey jack cheese, cut into 1/2" cubes
3 tablespoons finely chopped fresh chives
Fried tortilla chips, blue and yellow corn cut into 1/2" dice or crumbled baked tortilla chips

Toss all ingredients, except the tortilla chips, together in a large bowl and dress lightly with balsamic-mustard vinaigrette. Garnish with tortilla chips.