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Italian Tossed Salad with Creamy Italian Dressing

Sometimes your in the mood for a nice, pretty really good salad!  This one reminds me of something you might get at The Olive Garden but this one is even better for you.  With of course only good ingredients in the dressing.  ENJOY!

Italian Tossed Salad
1 recipe homemade croutons (recipe below)
2 heads romaine lettuce, sliced
1 cup grated carrots
1/4 head purple cabbage, thinly sliced
1/2 small purple onion, thinly sliced
1 cup quartered cherry or grape tomatoes
1 can black olives, drained
1-2 banana peppers, sliced (optional)

Toss everything together in a large bowl.  Add croutons and dressing just before serving.  Should only take about 1/4-1/2 the dressing made in recipe below.  If you like more or less dressing adjust to taste.  Toss well and serve.

Healthy Homemade Croutons
6-8 slices whole wheat bread cut into cubes
4 Tablespoons coconut oil, melted
1 teaspoon Vegetable Broth Powder

Preheat oven to 375°.  Pour oil over bread cubes.  Mix until well coated sprinkle with vegetable broth powder.  Spread on a cookie sheet and bake for 8-10 minutes or until golden brown.   Remove from oven and let cool on cookie sheet.

Creamy Italian Dressing
1 1/2 cup Vegenaise
1/2-2/3 cups Apple Cider Vinegar (depending how tart you like it)
2 teaspoons Olive Oil
4 Tablespoons Sucanat and or Agave
1 large clove garlic, minced
1 1/2 teaspoon Italian Seasoning
1 teaspoon parsley flakes
1/2 teaspoon Real Salt
a dash of pepper
juice of half a Lemon
1 Tablespoon hemp seed (optional)

Place all ingredients into a wide mouth quart jar.  Stir or shake well.  Keeps in the refrigerator for at least a week.

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