1

ABOUT THE RECIPE:

When a fancy dish is on the agenda, this combination of pretty peeled carrots and zucchini makes the perfect option. Kalamata olives provide a unique flavor, while artichoke hearts add substance to this show-stopping salad.

Makes 6 servings

2

INGREDIENTS:

6 cups romaine lettuce, torn into bite- size pieces
1 avocado, pitted, peeled and sliced

1 small zucchini (unpeeled), washed and thinly sliced using a carrot peeler
2 carrots, scrubbed and thinly sliced using a carrot peeler

8 ounces marinated artichoke hearts, drained
12 to 14 pitted green or Kalamata olives
½ cup minced sweet or red onion
“Very Balsamic Salad Dressing” (recipe below) or bottled balsamic dressing, plus more as needed

2 to 3 tablespoons of Vegan Pumpkin Seed “Parmesan” (recipe below, optional)

3

INSTRUCTIONS:

Put the romaine, avocado, zucchini, carrots, artichoke hearts, olives, and onion in a large bowl. Pour in the desired amount of dressing and gently toss to evenly coat the salad with the dressing. Sprinkle optional Pumpkin Seed “Parmesan” over the top and serve.

4

VERY BALSAMIC SALAD DRESSING

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar

1 to 2 heaping teaspoons brown sugar, maple sugar
or maple syrup
1 heaping teaspoon Dijon mustard

Sea salt, to taste
Freshly ground pepper, to taste

Put the olive oil, vinegar, sugar, and Dijon in a small bowl and whisk briskly until smooth and emulsified. Season with salt and pepper, if desired

5

VEGAN PUMPKIN SEED “PARMESAN”

1/3 cup raw pumpkin seeds
1/8 teaspoon salt, plus more to taste (optional)

Put the pumpkin seeds and salt in a blender and process until consistency of Parmesan cheese.
Store tightly covered in refrigerator for up to 3 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

When a fancy dish is on the agenda, this combination of pretty peeled carrots and zucchini makes the perfect option. Kalamata olives provide a unique flavor, while artichoke hearts add substance to this show-stopping salad.

Makes 6 servings

2

INGREDIENTS:

6 cups romaine lettuce, torn into bite- size pieces
1 avocado, pitted, peeled and sliced

1 small zucchini (unpeeled), washed and thinly sliced using a carrot peeler
2 carrots, scrubbed and thinly sliced using a carrot peeler

8 ounces marinated artichoke hearts, drained
12 to 14 pitted green or Kalamata olives
½ cup minced sweet or red onion
“Very Balsamic Salad Dressing” (recipe below) or bottled balsamic dressing, plus more as needed

2 to 3 tablespoons of Vegan Pumpkin Seed “Parmesan” (recipe below, optional)

3

INSTRUCTIONS:

Put the romaine, avocado, zucchini, carrots, artichoke hearts, olives, and onion in a large bowl. Pour in the desired amount of dressing and gently toss to evenly coat the salad with the dressing. Sprinkle optional Pumpkin Seed “Parmesan” over the top and serve.

4

VERY BALSAMIC SALAD DRESSING

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar

1 to 2 heaping teaspoons brown sugar, maple sugar
or maple syrup
1 heaping teaspoon Dijon mustard

Sea salt, to taste
Freshly ground pepper, to taste

Put the olive oil, vinegar, sugar, and Dijon in a small bowl and whisk briskly until smooth and emulsified. Season with salt and pepper, if desired

5

VEGAN PUMPKIN SEED “PARMESAN”

1/3 cup raw pumpkin seeds
1/8 teaspoon salt, plus more to taste (optional)

Put the pumpkin seeds and salt in a blender and process until consistency of Parmesan cheese.
Store tightly covered in refrigerator for up to 3 days.

Fancy Peeled Salad with Balsamic Dressing
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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