Romaine Salad Boats
This crispy romaine salad dish makes a great appetizer as well as a dinner salad. And it’s oil-free and vegan!
I always see eyes get big when I bring this platter out and often have to make another (even when its just the two of us). If you already have the a homemade Vegan Mayonnaise or other oil-free vegan creamy style dressing ready and the tangy bites made, this comes together is less than five minutes. Baby romaine or the inner lighter leaves of mature romaine head work best because they are are right size and hold their shape when picked up.
Servings: 4 3 leaves per person
Tools Used in this Recipe
- salad spinner
- Chef Knife
- Cutting Board
- Serving platter or large dinner plate
Ingredients
- 12 romaine lettuce leaves washed and thoroughly dried
- 4 Tbls “Olivaise” Oil-free vegan Mayonnaise or 3–4 Tbls lime or lemon juice or other oil-free vegan creamy style dressing
- 3 oz Tangy Vegan Feta Bites
- 1/2 cup fresh herbs like cilantro or parsle
- 1–2 Tbls Salt-free Cashew Spice Blend options, really good on this salad
Instructions
- In a measuring cup with a pouring spout, add the “Olivaise” and the lemon or lime juice and mix well with a fork.
- Place the lettuce leaves on a single layer of your platter.
- Pour a little dressing on each of the leaves.
- Add the vegan feta tangy bites, 2–3 per leaf.
- Pour more dressing as desired.
- Add the fresh herbs on top.
- A sprinkle of the Salt-free Cashew Spice Blend
