Chopped Salad II

• 14 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 12 shallot, minced
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh chives
• 14 teaspoon salt
• 18 teaspoon pepper
• 18 teaspoon sugar
• 8 cups mild salad greens, cut into 1-inch pieces (such as romaine, Boston, Bibb, green leaf, red leaf lettuce)
• 12 pint cherry tomatoes, halved
• 1 small cucumber, peeled, seeded, and cut into 1/4-inch dice
• 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
• 5 medium radishes, stems trimmed, cut in half lengthwise, then sliced thin into half-moons

1. Dressing: whisk all the ingredients together in a small bowl; set aside.
2. Salad: toss the salad greens with half the dressing in a medium bowl.
3. Mix the tomatoes, cucumber, bell pepper, and radishes together in another bowl and toss with the remaining salad dressing.
4. Arrange the salad greens on a serving platter or on individual plates; spoon the chopped vegetables over the greens and serve immediately.

olive oil, lemon juice, mustard, shallot, parsley, fresh chives, salt, pepper, sugar, salad greens, cherry tomatoes, cucumber, yellow bell pepper, moons

Taken from www.food.com/recipe/chopped-salad-ii-419585 (may not work)