|► Makes 4 Servings|
|FOR THE DRESSING:
6 tablespoons (90 ml) olive oil
2 tablespoons (30 ml) white vinegar
1 tablespoon (15 ml) lemon juice
1 clove garlic, minced
1/2 teaspoon Italian herb blend
1/2 teaspoon salt
1/8 teaspoon sugar Pinch of black pepper
FOR THE SALAD:
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1/2 pound (225 g) chopped tomatoes
1/2 cup (60 g) chopped black or green olives
1 can (14 ounces, or 400 g) quartered artichoke hearts, drained
8 ounces (225 g) cubed seitan, store- bought or homemade
7 ounces (200 g) cubed vegan white cheese
6 cups (345 g) chopped romaine
|TO MAKE THE DRESSING:
In a small bowl, whisk the olive oil, white vinegar, lemon juice, garlic, Italian herbs, salt, sugar, and pepper together until emulsified.
TO MAKE THE SALAD:
Divide the dressing between four 24-ounce (710 ml) jars, then layer the salad ingredients in the jars, in the order listed, finishing with the romaine. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat everything with dressing, then empty into a bowl. Serve chilled.
Salad jars will last up to 1 week in the refrigerator.
To make this recipe gluten-free, instead of using seitan, simmer 8 ounces (225 g) tempeh in vegetable broth. Then drain, chill, and chop!