My husband and I love salad so much, if u didnt know better you might think we’re part rabbit. ☺ (My grandpa calls salad rabbit food. :)) )
Our favorite ever is ceasar salad, (Please feel free to try my ceasar recipe: https://theinternationalveggie.com/ttvegan-ceasar-salad/) but you have to have some variety. We also really love greek salad, but of course they all have cheese, so we have to adapt.
Put this dressing on anything it will taste good; as you can see, the picture is just a normal old salad, it’s still good.
However, if you want a really good greek salad, use romaine, grape tomatoes, persian cucumber, good croutons, kalamata olives, some sliced onion, preferably red, and some vegan cheese, if your little heart just can’t live without it. Theres a good recipe for almond feta in this book: https://www.amazon.com/Delicious-Vegan-Cheese-Recipes-Veganized-ebook/dp/B00MXN3IJW, but I dont bake it as the recipe calls for, if you just leave it raw, its great!
2 tbsps +2 1/2 tsp extra virgin olive oil
1 tbsp +3 tsp reduced fat veganaise
3/4 tbsp balsamic vinegar
1 1/2 – 3 tsps lemon juice, to taste
1/3 tsp oregano
1/3 tsp zaatar mix
1/4 tsp + 1/8 tsp crushed garlic
Pinch Himalayan sea salt
Healthy grate coarse ground black pepper
Combine crushed garlic, zaatar, oregano and salt in a mortar and pestle (molcajete) and grind until it is a smooth paste.
Seperately, combine olive oil, veganaise, lemon and balsamic vinegar and whisk until smooth.
Scrape all of the spice mixture off of the sides of the mortar and pestle and whisk into liquids until well combined.