Here’s a vegan version of the 30-Minute Seven Layer Salad recipe, along with instructions and nutritional information:

Ingredients:

  • 6 cups mixed salad greens (such as spinach, lettuce, and arugula)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced (any color)
  • 1 cup shredded carrots
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup vegan mayonnaise
  • 1/2 cup plain dairy-free yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional toppings: sliced avocado, chopped fresh herbs (such as parsley or dill), sunflower seeds

Instructions:

  1. In a large glass serving dish or trifle bowl, layer the mixed salad greens as the base.
  2. Layer the cherry tomatoes, cucumber, bell pepper, shredded carrots, chickpeas, corn, and red onion over the salad greens in the order listed.
  3. In a small bowl, whisk together the vegan mayonnaise, dairy-free yogurt, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
  4. Pour the dressing evenly over the top of the salad, covering all the layers.
  5. Cover the salad dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, garnish with optional toppings like sliced avocado, chopped fresh herbs, or sunflower seeds if desired.
  7. Serve chilled and enjoy!

Nutritional Information (per serving):

  • Calories: 180
  • Total Fat: 9g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Total Carbohydrates: 21g
    • Dietary Fiber: 5g
    • Sugars: 7g
  • Protein: 5g

Note: Nutritional values are approximate and may vary depending on specific ingredients used.