
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:
- In a large glass serving dish or trifle bowl, layer the mixed salad greens as the base.
- Layer the cherry tomatoes, cucumber, bell pepper, shredded carrots, chickpeas, corn, and red onion over the salad greens in the order listed.
- 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.
- Pour the dressing evenly over the top of the salad, covering all the layers.
- Cover the salad dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with optional toppings like sliced avocado, chopped fresh herbs, or sunflower seeds if desired.
- 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.