I made this salad for a gathering and came home with an empty bowl. It is my WFPB take on a popular “house” salad at a popular Italian chain restaurant.
I made it in a layer form, because it looks so good.
- 1 head romaine lettuce, chopped
- 10 oz. cherry or grape tomatoes, halved
- 1 c kalamata olives, pitted, halved
- 1 c banana peppers, sliced
- 1 c carrots, shredded
Layer the ingredients: romaine lettuce, cherry tomatoes, kalamata olives, banana peppers and carrots in a trifle bowl (or a straight sided bowl). Set aside.
Mix together all the ingredients in a medium bowl. Spread the dressing on top of the layered salad.
- 1/2 c pine nuts, toasted
- 2-3 tbsp vegan parmesan (optional)
Sprinkle the vegan parmesan onto the dressing. Sprinkle the pine nuts on top of the vegan parmesan.
Cover bowl and let chill in the refrigerator for at least 30-60 minutes.
Serve. Eat. Enjoy.