Make-Your-Own Spring Chopped Salad

• For the chopped salad:
• 5 to 6 cups cut, cleaned greens (I use romaine & Treviso), cut into 1-inch ribbons
• 1 cup blanched fresh (or frozen) peas
• 1 cup chopped fresh herbs (I use a mix of chives, mint, parsley)
• 4 to 5 radishes, finely chopped
• 1/2 avocado, diced
• 1 cup garbanzo beans
• 1 cup chopped sharp cheddar cheese
• 1 cup salami, such as finocchiona
• 1/4 cup toasted pepitas
• Other options: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, olives, shaved fennel, white beans
• For the shallot and cider vinegar vinaigrette:
• 6 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons finely chopped shallot
• 1 teaspoon dried oregano, crushed
• 1 pinch sugar
• Salt and pepper, to taste

1. Combine all of the vinaigrette ingredients in a medium bowl and whisk to emulsify.
2. Add all the salad components to a large bowl then pour the dressing over top and toss. Serve immediately.

salad, treviso, blanched fresh, fresh herbs, radishes, avocado, garbanzo beans, cheddar cheese, salami, pepitas, cucumber, shallot, olive oil, apple cider vinegar, lemon juice, garlic, shallot, oregano, sugar, salt

Taken from food52.com/recipes/36231-make-your-own-spring-chopped-salad (may not work)