Layered Vegetable Salad - Plant-Based Vegan Recipe
This satisfying layered vegetable salad makes a great take-along dish to potlucks because it’s compact and easy to serve—plus the vegetables stay crisp.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 1 large yellow summer squash
- 1 large zucchini
- Sea salt
- 4 carrots
- 1 (15-ounce) can no-salt-added great northern beans
- 2 tablespoons nutritional yeast
- ¼ cup white balsamic vinegar
- 1 teaspoon dried Italian seasoning, crushed
- 1 cup torn leaf lettuce
- ⅓ cup thinly sliced shallots
- ¼ cup fresh basil leaves, thinly sliced
- Freshly ground black pepper
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