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)
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.