Vegan Greek Salad (Oil-Free!)
This Greek-inspired salad is a symphony of bright, tangy flavor! It's drizzled with a deliciously bold homemade dressing. Just add chickpeas for a heartier main dish!
Servings4 (2.5-cup servings)
Ingredients
- 1 head romaine (about 5 cups chopped)
- 1/2 English cucumber
- 1 cup grape tomatoes (about 5 oz.)
- 1 cup roasted beets
- 1 cup artichoke hearts
- 1/2 cup red onion
- 1/3 cup Kalamata olives (or more)
- 1 batch Vegan Greek Dressing
For serving (optional):
- Chickpeas, vegan feta cheese, dollop of hummus, fresh oregano or parsley, black pepper
Instructions
- Make the homemade Vegan Greek Dressing. (Or prepare this ahead of time and store covered in the refrigerator until ready.)
- Chop romaine and place in a large bowl. Dice cucumber, tomato, beets, and artichoke hearts. Thinly slice red onion. Halve olives. Add all veggies to bowl except beets. (For eye-appeal, I add these after tossing since they tend to stain the other vegetables.)
- Toss salad together, then add your beets. Plate salad and spoon desired amount of dressing on top.
Notes
Yield: Recipe makes about 10 cups salad. This can serve about 2-3 larger main dish servings, or 4-8 smaller side dish servings, depending on portion sizes.
Storing: Store the salad & dressing in separate airtight containers in the refrigerator. (This helps the lettuce stay fresh and crisp.)
Nutrition Per Serving (Estimate)
Calories: 163 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 463 mg | Fiber: 6 g | Sugar: 9 g | Vitamin A: 1541 IU | Vitamin C: 29 mg | Calcium: 66 mg | Iron: 2 mg