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Anything Goes Vegan Pantry Salad
servings (or 6 small servings)
cooked whole grain of choice (rice, quinoa, barley, farro, wheat berries, etc.)
cooked legume of choice (lentils, chickpeas, black beans, navy beans, cannellini beans, etc.)
cooked or raw vegetable(s) of choice: green beans, broccoli, cauliflower, tomatoes, beets, leafy greens, shredded cabbage, chopped carrot, chopped celery, etc.
vegan umami source (chopped, sun-dried tomatoes, pitted olives, capers, fermented veggies, etc.)
homemade or store-bought vegan parmesan*
Any additional, fun vegan toppings you like: chopped vegan meats, vegan cheese, etc.
extra-virgin olive oil
red wine vinegar, balsamic vinegar, sherry vinegar, apple cider vinegar, lemon juice, etc.
Freshly ground black pepper
(to taste) finely chopped shallot or red onion, or 1 small, finely minced garlic clove
Combine all salad ingredients in a large mixing bowl.
Whisk together the vinaigrette ingredients, then pour them over the salad. Toss the salad well, adjust seasoning as you like, and enjoy.
this vegan parmesan