Vegan Italian Chopped Salad

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This is an exact copycat recipe of a $29 salad I had at my favorite italian restaurant/wine bar! Exact!

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The only difference is that it’s vegan and cost maybe $3 per portion. Maybe. OMG YOU GUYS IT’S SO GOOD!

The only problem is that I’ve officially turned into my mother (which actually isn’t a problem at all because she’s the best, literally, T H E BEST!)

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Growing up, my mom always did this thing where every time my brother and I loved something at a restaurant she would immediately tell us about how she can make it at home. We would get so mad because we didn’t want a happy meal at home we wanted it in the McDonald’s drive thru, you know what I’m saying??

Well, I am officially that person because every single time I eat something delicious at a restaurant I am immediately thinking about how I’m going to replicate it at home. And this curse has really taken on a life of it’s own since going vegan because I feel it’s my DUTY & obligation to VEGANIZE EVERYTHING!!

Well, I really did it this time you guys. I really did it!!

I LOVE YOU, MOM!!! Let’s get cooking!

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Vegan Italian Chopped Salad

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
  • Print

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Ingredients:

1 heart romaine chopped
1/2 radicchio chopped (2 cups)
1 can garbanzo beans
1/2 red onion chopped
2 Roma tomatoes diced
1 can pitted green olives
1 handful pepperoncini diced
1/2 cup vegan cheese cubed
Noochy Croutons – about 2 cups

Dressing:

1/2 cup red wine vinegar
1/4 olive oil
1 tsp dry oregano
1/2 tsp minced garlic
Salt & Pepper to taste

Directions:

  1. Prep a batch of Noochy Croutons or just go with store bought – no judgement.
  2. Dice your favorite vegan cheese into small cubes. I love Field Roast Chao Creamy Original and Follow Your Heart Provolone. They both come in slices but I just take them out of the wrapping and dice like a block of cheese.
  3. Chop all your veggies into small dices. You want to be able to get a piece of each ingredient into each fork-full so chop small. Set aside.
  4. Drain & Rinse garbanzo beans – optional sprinkle with sea salt. Set aside.
  5. Add all your dressing ingredients to a jar and shake shake shake to get it all emulsified. Taste and adjust salt & pepper as needed.
  6. Add everything to a large bowl and mix well.
  7. Serve immediately or store in fridge overnight minus the croutons and cheese. Add those when you’re ready to serve.

This salad will keep well in the fridge for 2 days with dressing and at least a week if stored before dressing.

I hope you love this recipe as much as I do. Share it with a friend, or a mom who taught you that you could master any dish in your own kitchen.Β 

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