Farmer’s Market Chopped Salad

The salad:

4 ounces green beans, cut in 1-inch pieces

4 ounces sugar snap peas

3 mini cucumbers, cut into 1/2-inch dice

2 ribs celery, chopped

1 red bell pepper, chopped

4 radishes, cut into 1/2-inch dice

1 small head lollo rossa lettuce or other red leaf lettuce, chopped

1/3 cup chopped red onion

1/3 cup crumbled blue cheese

For the dressing:

4 teaspoons white balsamic vinegar

1 teaspoon Dijon mustard

3 tablespoons chopped shallots

1/4 cup extra virgin olive oil

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1. Bring a large pot of salted water to a boil. Add the green beans and cook 1 minute. Add the sugar snap peas and cook 1 minute longer. Drain, rinse under cold water and drain again. Cut the sugar snaps across in half and transfer, with the beans, to a large bowl.

2. Add the cucumbers, celery, bell pepper, radishes, lettuce, onion, and blue cheese to the bowl with the green beans.

3. In a separate bowl, whisk the vinegar, mustard, shallots, oil, salt, and pepper; pour over the vegetables and toss well.

To make this even heartier (and suitable as a meatless entrée), add drained, rinsed canned chickpeas.