Layered Salad

 

2 cups cabbage green Cone #2

2 cups purple cabbage Cone#2

1 cups small broccoli florets  cone #3

1 cup shredded carrots  cone#2

2 cups Green frozen sweet peas, thawed drained

1 medium red bell pepper, cut into thin bite-size strips

2 medium stalks celery, thinly sliced (1 cup)  cone#4

6 slices tempeh bacon, crisply cooked, drained and crumbled

5 medium green onions, thinly sliced (5 tablespoons)

Dressing:

1 cup veganaise

¼ water

2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1/2 teaspoon finely shredded lemon peel

1 teaspoon lemon juice

1/4 teaspoon pepper

1/2 cup shredded Cheddar cheese- daiya (2 oz)

Place cabbage in large salad bowl. In order given, layer remaining salad ingredients over greens.

In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Makes 10 servings (about 1 cup each)