Bistro Salad with Lemon Herb Vinaigrette Recipe | Valerie Bertinelli

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 2 tablespoons rice vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh dill
• 1 teaspoon lemon zest plus 1/4 cup lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 clove garlic, grated
• 4 cups chopped green cabbage (from 1/2 head)
• 1/2 cup drained and rinsed garbanzo beans
• 1/2 cup halved kalamata olives
• 1/2 cup sliced hearts of palm
• 1/3 cup toasted slivered almonds
• 1/3 cup crumbled feta
• 1/3 cup chopped green onions
• 1 Persian cucumber, chopped