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Ingredients

• Dressing:
• 1/3 cup vegetable broth
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 
  Salad:
• 4 cups finely chopped romaine lettuce
• 2 cups finely chopped iceberg lettuce
• 1/2 cup finely chopped radicchio
• 1/2 cup thinly sliced Belgian endive (about 1 small head)
• 1 1/2 cups finely chopped English cucumber
• 1/2 cup finely chopped celery
• 1 cup finely shredded carrot
• 1 3/4 cups finely chopped red bell pepper
• 1 cup diced seeded plum tomato (about 4 tomatoes)
• 1 cup finely chopped red onion
• 1/2 cup thinly sliced green onions
• 2 cups diced, cooked beets
• 3 hard-cooked large eggs, finely chopped
• 1 tablespoon chopped fresh flat-leaf parsley (optional)

Description

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