Mixed Salads in Vinaigrette (ECUADOR)

Each salad makes 6 servings

Ingredients

Vinaigrette
(Makes enough for 1 salad)

1 tablespoon olive or vegetable oil
2 tablespoons lemon juice
3 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon dijon mustard
pepper to taste, small amount salt (optional)

In a medium bowl, whisk all ingredients together.
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Lettuce and Potato Salad

2 cups coarsely chopped lettuce
2 cups cooked, peeled, diced potatoes
1 cup cooked green beans, cut into inch pieces
1 cup cooked peas
1 large ripe tomato, chopped
1 hard-boiled egg, sliced

In a large bowl, stir together the lettuce, potatoes, green beans, peas and tomatoes. Add the vinaigrette and toss. Garnish with slices of hard-boiled egg and serve.
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Garden Vegetable Salad With Mushrooms

1 cup cooked corn kernels
1 cup cooked sliced carrots
1 cup cooked green beans, cut into -inch pieces
1 cup cooked peas
1 cups mushrooms, quartered

In a large bowl, stir together all ingredients. Add the vinaigrette and toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.
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Red Pepper and Garbanzo Bean Salad

1 medium red bell pepper, chopped
1 cup cooked garbanzo beans
1 cups chopped celery
1 small red onion, sliced
medium cucumber (peel if waxed), thinly sliced

In a large bowl, stir together all ingredients. Add the vinaigrette and toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.