Green salad is a fine way to start a meal, but sometimes you need a salad that\u2019s more substantial. With everything in it but the kitchen sink (and we mean that in a nice way), this salad will fill you up without weighing you down. Feel free to add whatever is in the fridge that strikes your fancy . . . artichoke hearts would be good.<\/p>\n
Portions:\u00a0<\/strong>Makes 4 servings<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n To make the vinaigrette, whisk the vinegar, sugar, mustard, garlic, salt, and pepper in a medium bowl. Gradually whisk in the oil. Makes about 1 cup. (The vinaigrette can be made up to 1 week ahead, stored in a jar in the refrigerator. Shake well before using.). Mix all of the salad ingredients in a large serving bowl. Add the vinaigrette and toss well. Serve immediately. Make a double batch of the dressing, use 1 cup to dress this salad, and refrigerate the leftover vinaigrette for another meal.20<\/p>\n","protected":false},"excerpt":{"rendered":" Green salad is a fine way to start a meal, but sometimes you need a salad that\u2019s more substantial. With everything in it but the kitchen sink (and we mean that in a nice way), this salad will fill you up without weighing you down. Feel free to add whatever is in the fridge that…<\/p>\n\n