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Italian Tossed Salad: Date Added: 25 Jul 2013
Listed in: 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)

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

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)

Cooking Instructions

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.

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.

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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