Power Chopped Salad with Creamy Parsley Dressing Recipe | Yummly
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Power Chopped Salad with Creamy Parsley Dressing

ELISSA GOODMAN
13Ingredients
15Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 2 hearts of romaine (finely shredded)
  • 2 handfuls baby arugula (roughly chopped)
  • 14 ounces 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 tablespoons white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Vegenaise (organic)
  • 3 tablespoons water
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper (freshly)
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