Ingredients

The following ingredients have 7 Servings
  • Salad greens of choice (we used 8 oz. Baby Spinach Spring Mix Mixed Greens and kale)
  • 1 cup cooked quinoa
  • 1 large red onion, cut into thin rings
  • 1 large green bell pepper, cut into rings
  • 6 tomatoes, cut into roses (we used small round tomatoes about 1.5 inches in diameter)
  • 2 mini English cucumbers, cut into thin ribbons
  • 3 radishes, cut into thin slices
  • 1 cup Greek olives, pitted
  • 1 cup vegan ricotta cheese (WFPB, we used Kite Hill) – Optional
  • 8 Greek Peperoncinis (we used Mezzetta Imported Golden Greek Pepperoncinis)
  • 12 raw cashews, soaked
  • 2 garlic cloves
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons lemon juice
  • 4 Tablespoons water
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper

Instruction