Vegetarian Chef's Salad

This salad turned out really nice and is a meal in itself . Avocados and chickpeas replace the deli ham.  I left the egg out due to my egg allergy.  It was great without it, so it can go either way,.

You will need:

• 1/2 head of iceberg lettuce, shredded
• 2 cups radicchio lettuce, torn
• 1/2 cup alfalfa spouts
• 4 radishes, thinly sliced
• 3/4 cup cucumber, sliced
• 1/3 cup sweet onion, sliced
• 1/2 cup chick peas, rinsed and drained
• 3 eggs, hard boiled 
• 1 tomato, cut into wedges
• 1 avocado
• 2 oz. Swiss cheese
• 2 oz. cheddar cheese
• 1/4 cup Miracle Whip
• 1 tbsp. dill pickle, minced
• 1 tbsp. olive oil
• 1 1/2 tsp. lemon juice
• 1 tsp. lemon juice
• 1/2 tsp. capers, chopped
• 1/2 tsp. Dijon mustard
• Salt  and pepper

Scoop all the good green part out of the avocado and toss with 1 tsp. of lemon juice. Set aside.

To make the dressing:  Mix Miracle Whip, dill pickle, olive oil, 1 1/2 tsp. lemon juice, capers and Dijon mustard.  Add salt and pepper to taste.  Set aside.

Mix vegetables and chickpeas in a bowl. Hold back the avocado and cheeses.

Put salad in bowls or plates.  Top with avocado and cheeses.  You don't need a lot of dressing for this.  All the flavours really work together.