Ultimate Greek Chopped Salad Vegan Gluten Free Recipes

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VEGAN GREEK SALAD



Vegan Greek Salad image

Easy and delicious vegan Greek salad packed with crunchy veggies and olives and topped with homemade vegan feta and a flavor packed vinaigrette.

Provided by Alison Andrews

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 8

6 cups Romaine Lettuce (Chopped)
1 Medium Red Bell Pepper (Sliced)
1/2 Small Red Onion (Sliced)
1 cup Cherry Tomatoes (Sliced)
2 cups Sliced Cucumber
1 cup Kalamata Olives (Pitted)
Homemade Vinaigrette
Vegan Feta Cheese

Steps:

  • Add the chopped romaine lettuce to the mixing bowl, then add the sliced red bell pepper, sliced red onion, sliced cherry tomatoes, sliced cucumber and kalamata olives.
  • Toss everything up together and then pour over the vinaigrette and toss again before adding your vegan feta.
  • Serve right away.

Nutrition Facts : ServingSize 1 Serve, Calories 89 kcal, Sugar 5 g, Sodium 539 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 4 g, Protein 2 g, UnsaturatedFat 5 g

GLUTEN-FREE VEGAN NO-TOFU GREEK SALAD



Gluten-Free Vegan No-Tofu Greek Salad image

This Plant-Based Greek Salad is an easy and healthy recipe made with clean, real food ingredients. It's a quick lunch that's ready in under 10 minutes, is dairy-free, soy-free, and made without processed vegan tofu!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Tofu-Free | Nut-Free | Paleo-Friendly }

Provided by Karielyn Tillman

Categories     Salad

Time 10m

Number Of Ingredients 10

3 cups organic romaine lettuce
1/2 cup organic artichokes ((quartered))
1/2 cup organic cherry tomatoes ((halved))
1/4 cup organic kalamata olives ((halved))
1/4 cup organic green olives ((halved))
2 tablespoons organic red onion ((sliced thin))
1 tablespoon organic balsamic vinegar
2 teaspoons 100% pure avocado oil
2 pinches organic ground black pepper
1 pinch Himalayan pink salt

Steps:

  • Add all ingredients for the dressing to a large mixing bowl and whisk together until well combined.
  • Taste and adjust the seasonings to your preference.
  • Prepare the veggies by chopping the romaine lettuce and cutting the olives, artichokes, cherry tomatoes, and onion.
  • Transfer the veggies to the mixing bowl with the dressing and gently toss until the dressing is evenly distributed and everything is well combined.
  • Divide the salad between two serving dishes and garnish with extra ground black pepper.

Nutrition Facts : ServingSize 1 svg, Calories 176 kcal, Carbohydrate 11 g, Protein 2 g, Fat 14 g, Sodium 747 mg, Fiber 4 g, Sugar 4 g

ULTIMATE GREEK CHOPPED SALAD VEGAN, GLUTEN-FREE



ULTIMATE GREEK CHOPPED SALAD VEGAN, GLUTEN-FREE image

Categories     Salad     Tomato     Side     No-Cook     Easter     Quick & Easy     Wheat/Gluten-Free

Number Of Ingredients 11

Ingredients
1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
15 oz. can garbanzo beans, rinsed and drained
{For the dressing}
3 Tbsp. red wine vinegar
1/4 cup olive oil
2 tsp. oregano
1/4 tsp. salt

Steps:

  • Directions Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside. Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes). Put vegetables and garbanzo beans in a large bowl. Add dressing and toss to combine. Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

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