Vegan Chopped Salad with Herby White Bean and Sun-Dried Tomato Dressing
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.
Servings: 4 servings
Ingredients
Salad
- 1 head Romaine Lettuce finely chopped
- 2.5 oz baby spinach about half of a 5oz oz container, finely chopped
- 1 cup finely chopped red cabbage
- 2 large carrots finely chopped
- ½ English or Persian cucumber finely chopped
- 10 cherry tomaotes finely chopped
- 1 large scallion finely chopped
- ⅓ cup chopped olives black or green
- 1 can white beans (3/4 cup for salad, the rest for the dressing) drained and rinsed
- ⅓ cup vegan feta cheese
Herby White Bean + Sun-Dried Tomato Dressing
- remaining white beans
- ½ cup sun-dried tomatoes
- 1 tbsp oil from the jar of sun-dried tomatoes
- ½ clove garlic
- 2 tbsp lemon juice
- 1 tsp white rice vinegar
- 1 tsp maple syrup
- ½ cup water
- 2 big pinches of kosher salt plus 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!