Summer Tomato Dinner Salad

Summer Tomato Dinner Salad

6 red radishes, trimmed and thinly sliced

4 scallions, trimmed and thinly sliced

2 cans (15 1/2 ounces each) chickpeas, rinsed and drained

2 large tomatoes, cut into bite-size wedges

1 pint cherry or grape tomatoes, halved

1 C. avocado, peeled, pitted, and chopped

1/2 T. chopped fresh dill

3 T. lemon juice

2 T. dijon mustard

2 C. garlic-flavored olive oil

2 ounces garlic-onion fat-free croutons

3 C. goat cheese, crumbled

6 6 mesclun greens


In a large bowl, combine the radishes, scallions, chickpeas, tomatoes, cherry or grape tomatoes, avocado, and dill. In a small bowl, whisk the lemon juice and mustard. Slowly whisk in the oil. Set aside. Just before serving, add the croutons and cheese to the tomato mixture. Add the oil dressing and toss lightly. To serve, arrange 1 C. mesclun on each of 6 dinner plates and top with 1 2/3 C. tomato salad.


Yield: 6 servings

Calories: 310

Fat: 16g

Fiber: 9g

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