This Vegan Italian Salad is bright and fresh. Chop up your veggies, whip up a creamy Italian Dressing, and toss it all together in less than 15 minutes. With a variety of colors and flavors, this quick salad can be the perfect side dish or stand alone as a main.
Follow the linked instructions to make the Creamy Italian Dressing and the Vegan Parmesan. Do the rest of the salad prep work while the cashews for the dressing are boiling.
Wash and chop or tear the lettuce. Wash the radicchio, cut in half, remove the core, and chop into strips. Add the lettuce and radicchio to a large bowl.
Wash the tomatoes and cut them into halves. Wash the cucumber and slice into half-moons. Add the tomatoes and cucumber slices to the salad bowl.
Drain and rinse the chickpeas and artichokes. Add to the salad bowl and toss everything together.
Blend the dressing ingredients following the linked instructions.
If you need to make the vegan parmesan, follow the linked instructions.
Add the olives, drizzle with Creamy Italian Dressing, sprinkle with Vegan Parmesan.
You can save time by using a bag lettuce mix that includes greens and radicchio.
Radicchio has a somewhat bitter taste that is counteracted by the creamy dressing, but if you don't like the flavor you can substitute with slivered red onion or carrots.
If you prefer the artichokes to keep their shape, do not toss with them with the other ingredients. Keep them separate and garnish at the end.
Instead of tossing everything together in a big bowl, you can set out the ingredients salad-bar style and let everyone choose their own toppings.
Keyword creamy Italian dressing, vegan italian salad