Name: Chopped Veggie Salad with Sun-Dried Tomato Dressing & Breadsticks
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 medium carrots; 6 sticks celery; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 flatbreads or naan; 1 ½ (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 2 lemons; 1 medium red onion; 1 ½ heads romaine lettuce; 27 sun-dried tomatoes, oil-packed; 3 tomatoes; black pepper; Dijon mustard; extra virgin olive oil; honey; oregano, dried; salt

Chopped Veggie Salad with Sun-Dried Tomato Dressing & Breadsticks Chopped Veggie Salad with Sun-Dried Tomato Dressing & Breadsticks — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 medium carrots

6 sticks celery

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 flatbreads or naan

1 ½ (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

2 lemons

1 medium red onion

1 ½ heads romaine lettuce

27 sun-dried tomatoes, oil-packed

3 tomatoes

black pepper

Dijon mustard

extra virgin olive oil

honey

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel and mince garlic. Mince the sun-dried tomatoes. Add both to a large salad bowl.

Zest and juice 1½ lemons into the salad bowl. Thinly slice remaining lemon into rounds and set aside for garnish.

Add oil, honey, Dijon, and spices to the bowl; whisk to combine the dressing.

Drizzle 1 tbsp dressing over each flatbread, then cut into 1½-inch wide strips and place on a large baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake until crispy, 8-10 minutes. Remove from the oven.

Meanwhile, peel, halve, and thinly slice the onion. Peel and thinly slice carrots into rounds. Add both to the bowl with the dressing.

Trim celery, then cut crosswise into ¼-inch pieces. Add to the bowl.

Trim and medium dice cucumbers. Medium dice tomatoes; add both to the bowl.

Halve romaine leaves lengthwise, then thinly slice crosswise into shreds; add to the bowl.

Shave parsley leaves off the stems; discard stems and add leaves to the bowl.

Drain and rinse the beans; add to the bowl.

Drain and thinly slice artichokes; add to the bowl and toss to combine the salad.

To serve, divide salad between plates and top with feta. Serve with breadsticks and lemon slices. Enjoy!

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