Moms Seven Layer Salad - Veganized
1 head lettuce
10 ounces frozen broccoli
10 ounces frozen lima beans or peas (depending on your preference)
3 large carrots, chopped
1/4-1/2 cup vegan mayo (I use Veganaise)
1 package (1 ounce) Italian dressing mix (I use Good Seasons)
vegan grated parmesan topping (I use Vegan Parmesan by Galaxy Nutritional Foods)
vegan bacon bits, optional
1. Cut head of lettuce in half. In a large bowl, shred first half of lettuce and make a flat layer covering entire bottom of bow. Sprinkle the frozen broccoli over the lettuce making another flat layer.
2. Take the lima beans or peas and make another layer. Sprinkle on carrots. With the other half of a head of lettuce, shred it and make another layer over the veggies. Take the vegan mayo and spread it over the lettuce, almost completely covering it.
3. Sprinkle the Italian seasoning dressing mix over the mayo evenly. Now sprinkle enough of the vegan grated parmesan to cover the mayo and dressing mix, and spinkle on bacon bits, if using. Cover bowl with foil tightly and stick it in the refrigerator overnight (or for at least 4 hours).
4. In the morning, remove the foil and mix all the ingredients together with a large spoon or other salad tossing utensils. Be sure to mix thoroughly.
Serve and enjoy! Leftovers are usually good for 3-4 days.
SO HOW'D IT GO?
So Ive modified this a bit since I first started making it. I now use the vegan mayo recipe from Happy Herbivore in place of the commercail vegan mayo. Cuts the fat content in the recipe completely out. Also, I've added chopped celery to one of the layers and no longer use the vegan bacon bits at all.
This is ALWAYS a hit at potlucks and family dinners. I'm actually making it for the upcoming thanksgiving dinner with my family and am EXPECTED to bring it to the Christmas Party pot luck at work. It really is an amazing healthy and delicious dish!