Italian Salad


Italian Salad

Makes 2 BIG salads

  • 2 bags salad mix (I was going to use lettuce from our winter garden, but didn’t feel like standing at the sink, washing it for an hour, so I used bagged salad mix)
  • 1 red bell pepper, chopped
  • 1/2 sliced cucumber
  • 1 large carrot, cut in half and peeled into strips
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup green olives (I used olives with the pit, so I had to cut the olive off the pit)
  • 1/4 red onion, sliced (not pictured)
  • 1 cup Daiya Mozzarella Style Shreds or Cheddar Style Shreds (to make “croutons”–directions below) (not pictured in the ingredients photos)

Italian Dressing
Adapted from a “Once Upon a Chef” recipe

  • 1 cup loosely packed Italian (flat leaf) parsley, roughly chopped
  • 10 big leaves fresh basil
  • 1/4 tsp. dried oregano
  • 2 cloves garlic, peeled
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 tsp. agave nectar (agave syrup)

To make dressing, add all ingredients to a food processor and process until smooth.

Daiya Cheese Croutons:
Put 1/4 cup cheese into a small, ungreased nonstick skillet.

Heat it over medium-low heat until it melts.

It will get to the point where you can shake the skillet and it’ll slide around (after approximately 5 minutes of cooking).  At that point, slide a spatula under it and flip it over.

Let it cook for another 4 to 5 minutes.  Slide it onto a cutting board.  Let it cool for about 30 seconds.  In the meantime, add another 1/4 cup of cheese to the skillet and repeat the process 3 more times.

With the cooked cheese, roll it up and slice into 1/4 inch slices of crouton.  These are really good.  If you use Daiya Cheddar Style Shreds, the croutons taste like Cheetos.  (Something I sometimes miss from my pre-vegan days).

Add all of the salad ingredients to a big bowl.

Pour salad dressing over the salad and toss well. Top with Daiya cheese croutons.  Sweet Daddy loved his big Italian salad.  It’s a salad fit for a king.

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