Ali From The Valley’s Confetti Salad

Ali From The Valley is a fellow event planner at The Met and a near-daily inspiration for vanesscipes.  We work our cute little tails off planning parties but we always have time to get slightly off-topic to talk about what we’re making for dinner, what we ate last night, what might mix with what, how to make an existing recipe healthier, what IS Tom Cruise thinking, etc.

All the credit for this recipe goes to Ali, who has my thanks for providing it to me, free of any event planning duty.  I was a little put off by chopping chick peas (A little over the top dontcha think, Ali?) but the sisters passionately devoured their salad and, bits of chopped veggies falling ecstatically from their mouths, declared it’s fun-ness, fresh-aility, and filling-ocity.

By the way, the cat-grass looking stuff in the photo is actually chives from my fire escape garden.  I feel like the photo needed extra whimsy to capture the true feeling of this eclectic salad.

Serves: 4-5
Time: 1 sister = 40 minutes.  3 sisters = 20 minutes

Salad

½ a regular-sized head of romaine lettuce, shredded
1 cluster of scallions, chopped
1 small red onion, chopped
1 pint cherry or grape tomatoes halved or quartered
1 can drained garbanzo beans (yes, need to be chopped)
1 ½ cups of pitted cured olives chopped
1 large cucumber, diced
4 to 8 oz of reduced fat feta, crumbled
2 avocados, diced
¼ regular sized head of red cabbage

As I like to say: chop, chop, choparoo.  Chop everything and put into a large salad bowl.  Douse with the dressing.

Dressing

4 Tbl olive oil
4 Tbl balsamic vinegar
1 Tbl mustard
2 cloves garlic, minced
½ tsp salt
pepper

Combine everything in a small tupperware and shake!

This entry was posted on Wednesday, September 13th, 2006 at 5:23 pm and is filed under Salads, Summer, Any Season. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.