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| RECIPE FOR CHOPPED VEGETABLE SALAD |
| Title: | Chopped Vegetable Salad | | Category: | Salads | | Sub-Category: | Vegetable Salad | | Rating: |  | Instructions:
Chopped Vegetable SaladFor mustard vinaigrette 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra-virgin olive oil 1/2 cup almond or safflower oil Salt and freshly ground white pepper, to taste For salad 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels, uncooked 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded and chopped tomato 4 teaspoons grated Parmesan cheese Salt and freshly ground pepper, to taste 12 to 15 radicchio "cups" To prepare the vinaigrette, combine mustard and vinegar in small bowl. Slowly whisk in the oils. Season to taste with salt and pepper, and set aside. Whisk again when ready to serve. To prepare the salad, in a small skillet, heat the oil. Season the diced artichokes lightly with salt and pepper, and saut
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