California Pizza Kitchen's Chopped Salad with Herb Vinaigrette

Just as Brian doesn't consider it a meal without meat of some kind, I need a vegetable or a salad to call it good. I elected to make a version of California Pizza Kitchen's Chopped Salad, skipping the salami and turkey, substituting red bell peppers and cucumbers instead.

The original salad is made with iceberg and romaine lettuces. I feel about iceberg about the same way I feel about Velveeta. But I did buy some butter lettuce for the same look.

Funny story, as I was unloading the shopping basket I hear an indignant little voice beside me: "Mommy, why are you buying iceberg lettuce? You said that it has no nutritional value." Heads turn to stare. Shhh...it's not iceberg lettuce, it's butter lettuce. And it's for Uncle Brian's birthday. "It looks like iceberg. Didn't you say that we should always eat lettuces that are dark green or even red?!" More stares. Yes, darling, but every once in a while it's OK. Just like you eat ice cream or chips every now and then, light colored lettuce is okay sometimes.

butter lettuce, chopped into bite-sized pieces

baby romaine, chopped into bite-sized pieces

fresh basil, rough-chopped

organic garbanzo beans

heirloom tomatoes, chopped

cucumbers, chopped

red bell peppers, deseeded and chopped

shredded parmesan cheese

Herb-Mustard Vinaigrette

1 t minced fresh garlic
2 t minced fresh shallot
2 T Dijon mustard
1 1/2 t dried oregano
1 t dried dill
freshly ground smoked sea salt and flower pepper
1/4 C unfiltered apple cider vinegar
1 1/2 C olive oil

Place all ingredients for the dressing in a mason jar. Shake till emulsified. Dress the salad right before serving.