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Veggie Salad with Roasted Red Pepper Dressing
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Description
Artichokes, cucumbers, and olives, swimming in a delicious bath of roasted red pepper deliciousness. Yummm!
Ingredients
- 6 ounces, weight Olives
- 14 ounces, weight Artichoke Hearts, Quartered
- 15 ounces, weight Garbanzo Beans (chickpeas)
- 1 whole Cucumber, Sliced
- ½ cups Bell Pepper, Chopped
- 12 ounces, weight Roasted Red Peppers (not In Oil)
- ½ cups Olive Oil
- 1 Tablespoon Nutritional Yeast
- 1 whole Lemon, Zest And Juice
- 10 whole Basil Leaves
- 4 pinches Himalayan Sea Salt
- 3 pinches Black Pepper
Preparation
Combine all of the ingredients up to the chopped bell pepper. Set aside.
Combine remaining ingredients in a food processor or blender. Add salt and pepper to taste. Pour dressing over salad and combine.
Cover salad and keep in the fridge for at least thirty minutes to allow the flavors to meld, the veggies to get cold, and for the world to be a good place again. Yeah, this salad is serious stuff.
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