Italian Salad with Creamy Dressing

I usually don't post my salads because they are different every day, and I typically just use items I have on hand. But this salad is one I want to recreate over and over again, so it deserves its own posting. I love the briny olive and artichoke taste married with all the fresh veggies and lettuces. The tahini in the dressing provides creaminess as well as fiber, vitamins, and minerals.

Ingredients:

Creamy Italian Dressing

• 1/4 cup tahini

• 3-4 garlic cloves

• 1/2-3/4 cup water, depending on preferred consistency

• 2 tbsp red wine vinegar

• 1 heaping Tbsp mustard

• 1/4 cup nutritional yeast

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp dried basil

• 1/2 heaping tsp dried thyme and oregano

• Pepper to taste

Salad

• About 3 cups romaine lettuce hearts, chopped/torn

• About 4 cups various boxed salad greens (I used arugula, spinach, and butter leaf lettuce)

• 1 cup purple cabbage, sliced thin

• 6 grilled artichoke hearts (find packaged), sliced

• 10 or more pitted Kalamata olives, sliced

• 1/2 red onion, sliced

• 1-2 stalks celery, chopped

• 1/2-1 cup baby Bella bell peppers, any color, sliced

• 1 cucumber, chopped

• 1 tomato, chopped

• 1-2 carrots shaved with a potato peeler

• 3-4 small radishes

• 1 avocado, chopped

• Optional: protein of choice (I use chickpeas croutons that I cook in the air fryer), seeds/nuts or vegan parmesan for topping

Instructions:

1. Place all dressing ingredients in a Vitamix or other high-powered blender and process until creamy. Taste and adjust flavoring.

2. Place salad ingredients in a super large bowl. If using, add protein of choice. Toss with dressing when ready.

3. Top with nuts/seeds of choice and some vegan parmesan.