Equipment
Ingredients
Layered Salad Ingredients
- ½ red onion, thinly sliced
- 6 oz gluten free rotini, cooked and cooled
- 1 English cucumber, chopped
- 15 oz canned chickpeas, drained (aquafaba liquid reserved)
- 12 oz cherry tomatoes, halved
- 14 oz marinated artichokes, halved
- 6 oz pitted kalamata olives, halved
- 3 cups romaine lettuce, chopped
Creamy Oil-Free Greek Dressing Ingredients
- 3 tbsp red wine vinegar
- 1 lemon, juiced
- 1½ tbsp miso paste
- 2 tbsp roasted tahini
- ¼ cup aquafaba
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
Method
- Add all the ingredients for the dressing to a blender and blend on high for 30 seconds until smooth and creamy. Pour the dressing into the bottom of the canister.
- Layer the remaining ingredients in the order listed above starting with the onion. Placing the onion directly in the dressing allows it to marinate and soften in flavor. Layer the rest of the ingredients and store in the fridge for up to 72 hours before serving.
- When you're ready to serve, flip upside down and pour into a large bowl! The salad dresses itself and is ready to enjoy! Toss if desired, to fully incorporate ingredients.
Nutrition
Serving 1servingCalories 266kcalCarbohydrates 35gProtein 8gFat 12gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 3gSodium 816mgPotassium 348mgFiber 6gSugar 4gVitamin A 2382IUVitamin C 30mgCalcium 77mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
