Chop-Chop Salad with Spicy French Dressing Cheryl Jamison and Bill Jamison   From Every Day with Rachael Ray June-July 2006 4 SERVINGS PREP TIME 30 min 1 garlic clove, chopped 1/2 cup ketchup 1/2 cup cider vinegar 1/2 cup granulated sugar 1 tablespoon Worcestershire sauce 1 teaspoon paprika Several dashes of hot sauce, to taste 1 head of romaine lettuce, chopped 1 red onion, chopped 2 tomatoes, seeded and chopped 1 red bell pepper, seeded and chopped 1 cucumber—peeled, seeded and chopped One 15-ounce can chickpeas, rinsed and drained 1 cup crumbled blue cheese 1. In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worcestershire sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend until combined. 2. Place the lettuce, onion, tomatoes, bell pepper, cucumber and chickpeas in a large salad bowl. Toss with the dressing and top with the blue cheese.

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