I know it seems like the perfect way to start a new day.
I mean, the salad comes together in just 15 minutes, and there’s no fancy ingredients to get in the way.
But it’s the perfect thing to do after a long day of shopping, and when you think about it, it makes perfect sense.
The idea behind this recipe is to get a great mix of veggies and meat into your sandwich, while leaving plenty of room for the veggies and protein in your salad.
And if you’re not feeling so ambitious, you can always go ahead and make it your own!
Just remember that if you want to use your own ingredients, the easiest way to do that is to use a salad blender.
Here’s what you need to get started: 2 large onions, diced 3 cloves garlic, minced 2 carrots, diced 1 cucumber, diced 2 tomatoes, diced 4 tbsp.
olive oil 1 tbsp.
red wine vinegar 1 tbsp of fresh dill pickle juice 1/2 tsp.
smoked paprika 1/4 tsp.
salt (optional) 1/3 cup vegan ranch dressing (I used a few different brands, but you can use whatever you like) 1 cup fresh cilantro, chopped 1 cup diced tomatoes, drained 1/8 cup shredded mozzarella cheese (I use Trader Joe’s, but Trader Joe has a bunch of other brands) Salt and pepper to taste Directions: In a medium bowl, combine onions, garlic, carrots, cucumber and tomatoes.
In a separate bowl, whisk together olive oil, vinegar, dill and smoked paprikas until well combined.
Add in the onions, pickle and tomato and whisk until well mixed.
Add cilantro and red wine and whisk to combine.
In another medium bowl or mixing bowl, stir together 1/5 cup ranch dressing, dills, tomato, mozzas, salt and pepper.
If using a salad mixer, use the paddle attachment to gently beat in the ingredients.
Pour mixture into a 9×13-inch baking dish.
Top with mozzamos, and bake at 350°F for about 25 minutes.
Notes I used Trader Joe brand tomatoes and Trader Joe sauce for this recipe.
Other brands are fine, too. 3.2.2925