"This salad is named for my beautifully energetic daughter, Sophie. It has so much going on that you can't help but love it -- just like my girl."
Makes 6 servings.
FRESH: Romaine lettuce, 2 beefsteak tomatoes, reduced-fat white cheddar cheese, reduced-fat Monterey Jack cheese, fresh chives (optional)
PACKAGED: 1 can red beans, 1 can chickpeas, 1 can nicoise olives, 1 bag each white and blue tortilla chips (optional)
STAPLES: Balsamic vinegar, Dijon mustard, kosher salt, black pepper, canola oil
2 tablespoons balsamic vinegar
1/2 heaping teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 tablespoons canola oil
3 cups finely chopped romaine lettuce
2 ripe beefsteak tomatoes, seeded and finely diced
1/2 cup canned red beans, rinsed and drained
1/2 cup canned chickpeas, rinsed and drained
1/2 cup nicoise olives, pitted and coarsely chopped
3/4 cup mix of 1/2-inch cubes and reduced-fat white cheddar cheese and 1/2-inch cubes reduced-fat
Monterey Jack cheese (3 ounces total)
White and blue tortilla chips for garnish (optional)
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