Chopped Spring Vegetable Salad with Dijon Vinaigrette

Organic Spring Vegetables:

• 1 cup cucumber; seeded and chopped (peeled if skin seems tough)
• 1 cup red bell pepper; chopped
• 1 cup yellow bell pepper; chopped
• ½ cup sliced red radish
• ½ cup carrots; chopped
• ½ cup broccoli florets
• ½ cup red onion; diced
• ½ cup green onion; chopped
• ½ cup garbanzo beans

For the Dressing:

• 1 Tbsp fresh lemon juice
• 2 Tbsp white wine vinegar
• 1/4 cup olive oil
• 1/2 tsp salt
• 2 Tbsp Dijon mustard
• 1/8 tsp black pepper (fresh ground)
• 2 garlic cloves (minced)
• 3 cups Arugula or baby spinach or spring mix)

Chop vegetables into bite-sized pieces and combine in large bowl. Whisk together dressing ingredients in a small bowl. Pour dressing over salad, let marinate for 15 minutes (or make up to a day ahead) and toss periodically. Add arugula just prior to serving and toss to combine, taste and season if necessary.