Lon's Chopped Salad - Waste Not

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PHOENIX -- Kaley O'Kelley has teamed up with Chef Jeremy Pacheco of  Lon's at the Hermosa, which is located at 40th Street and Camelback Road, for this year's Waste Not Challenge.

Kaley's dish is the Last Drop Lunch Box -- a small salad, 1/2 sandwich or burger and a bag of brioche donuts. Fifty percent of the proceeds will help feed the hungry. For every $1 donated, Waste Not can feed six people.

In the interest of fairness, we have to mention that Tara Hitchcock is working with The Arrogant Butcher. Her dish is the Warm Peanut Butter Cup.

Scott Pasmore has paired up with Zinburger. The thing to order there is the Chocolate Cream Pie.

Waste Not trucks transfer more than 6,000 pounds of food daily from restaurants, resorts and caterers to a diverse network of agencies that feed the hungry, including schools, daycare centers, after-school programs, senior facilities and transition homes.

Lon's Chopped Salad

1/2 cup romain lettuce, chopped
1/2 cup butter lettuce, chopped
2 cup roasted chicken, diced
1/4 cup carrot, small dice
1/4 cup fennel, small dice
1/4 cup Chayote Squash, small dice
1/8 cup breakfast radish, small dice
1/4 cup green beans, chopped
1/4 cup freeze dry corn
1/4 cup Havarti cheese, small dice
1/8 cup pumpkin seeds, toasted
8 slices watermelon radish, shaved
2 tsp. salt
2 tsp. pepper
3 Tbsp. Cilantro Vinaigrette (see recipe below)

Combine all ingredients in large mixing bowl.  Season with salt and Pepper and gently toss with vinaigrette.  Separate salad in to four bowls and garnish with sliced watermelon radish.

Makes 4 servings.

Cilantro Vinaigrette

1 cup lime juice
1 cup champagne vinegar
2 each shallot
1 tsp. Cayenne pepper
1/4 cup honey
1 bunch Cilantro
1 Tbsp. salt
6 cups canola oil

Place lime juice, vinegar, shallot, honey, cayenne in blender. Run blender on high to puree ingredients well.  Tear cilantro leaves from 1 bunch of cilantro and add to blender, bring blender to medium speed and slowly add oil.  Season to taste with salt.

Makes 1 quart.