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We’ve often argued that the mix-ins are the best part of a classic chopped salad. (Hello, bacon bits and blue-cheese crumbles.) And yet this light, vegetarian-friendly chopped salad from Crossroads in Los Angeles gives us a reason to reconsider our line of thinking. At the new vegan restaurant, chefs Scot Jones and Tal Ronnen toss English peas with crunchy snap peas, slivered celery stalks and thinly shaved radishes to create a crisp and colorful side salad. In lieu of a mayonnaise-heavy dressing, the chefs use a zippy mustard vinaigrette that makes this salad one of our favorite spring recipes--even without the bacon bits.
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