I didn't love this on first bite. The leftovers, however, were fab. When I make this again, I'll make it around lunch time so the dressing has time to absorb in time for dinner.
Source: Crowded Kitchen | Serves: 4-6 | Time: 15 min
Changes: replaced cucumber with zucchini and used gluten free croutons.
Ingredients
1 large head of romaine lettuce, chopped
2 large roma #tomatoes, diced (or one pint cherry tomatoes, halved)
1 ½ cups diced zucchini
½ of a small red onion, thinly sliced
½ cup sliced pepperoncini
½ cup black #olives, sliced thinly
¾ cup vegan cheese (I did cubed)
GF croutons for topping
Vinaigrette
¼ cup EVO
1 ½ tbsp white wine vinegar
1 tsp dijon mustard
½ tsp agave syrup
½ tsp salt
½ tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
½ tsp garlic powder
¼ tsp ground black pepper
Instructions
Whisk together all ingredients for vinaigrette and set aside.
Wash romaine and pat dry (or use a salad spinner) to remove as much moisture as possible.
Prep all salad ingredients and add to a large mixing bowl. Add everything except for croutons and toss in dressing until well coated. Top with croutons and enjoy!