12 cups romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
2 medium tomatoes, cut into 8 wedges
1 can (19 ounces) chick-peas, rinsed and drained
1 cup sliced mushrooms
1 small red onion, thinly sliced
1/2 cup sliced radishes
1/2 cup packaged croutons
----FOR THE DRESSING----
3 green onions, finely chopped
1 clove garlic, minced
2 teaspoons Dijon-style mustard
3 tablespoons reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon fresh lemon juice
How to make it
To prepare dressing, in a small bowl, combine green onions, garlic, and mustard. Mix well. Whisk in chicken broth, vinegar, oil, and lemon juice until combined. Set aside.
Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place lettuce in a large salad bowl. Add tomatoes, chick-peas, mushrooms, red onion, and radishes.
Pour dressing over salad. Toss gently to coat. Sprinkle croutons over top of salad. Divide salad among serving plates. Serve immediately.
