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Power Chopped Salad with Creamy Parsley Dressing
ELISSA GOODMAN13Ingredients
15Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 hearts of romaine (finely shredded)
- 2 handfuls baby arugula (roughly chopped)
- 14 oz. chickpeas (rinsed and drained)
- 2 vine ripened tomatoes (diced)
- 2 beets (cooked, peeled and diced, boiled or roasted)
- 4 hard-boiled eggs (peeled and quartered)
- 1 bunch Italian parsley (organic)
- 3 Tbsp. white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup Vegenaise (organic)
- 3 Tbsp. water
- 1/2 tsp. coarse sea salt
- 1/4 tsp. ground black pepper (freshly)
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