Vegan Chopped Salad with Herby White Bean and Sun-Dried Tomato Dressing
Nicole Vranjican
A colorful vegan chopped salad you can eat with a spoon! Crisp lettuce, juicy tomatoes, refreshing cucumbers, crunchy cabbage, salty olives and my dairy-free Herby White Bean and Sun-Dried Tomato Dressing.
2.5ozbaby spinachabout half of a 5oz oz container, finely chopped
1cupfinely chopped red cabbage
2largecarrotsfinely chopped
½English or Persian cucumberfinely chopped
10cherry tomaotes finely chopped
1largescallionfinely chopped
⅓cupchopped olivesblack or green
1canwhite beans (3/4 cup for salad, the rest for the dressing)drained and rinsed
⅓cupvegan feta cheese
Herby White Bean + Sun-Dried Tomato Dressing
remaining white beans
½cupsun-dried tomatoes
1tbspoil from the jar of sun-dried tomatoes
½clove garlic
2tbsplemon juice
1tspwhite rice vinegar
1tspmaple syrup
½cupwater
2big pinches of kosher saltplus more to taste
Instructions
Place all of the chopped salad ingredients in a large mixing bowl and set aside.
Make the Dressing
Combine the salad dressing ingredients in a blender and blend until thick and creamy.
Mix
Add the dressing to the salad bowl, a little at a time, and toss well. Tip: I like to kind of fluff up the salad as I mix in the dressing rather than strring it to prevent the salad from getting clumpy.
Serve
Serve with a sprinkle of freshly cracked black pepper on top if desired and enjoy!