Description
A vibrant, no-cook American salad with crisp vegetables, creamy dressing, and plant-based protein. Layers include romaine, peas, tomatoes, hard-boiled eggs, and plant-based ‘bacon’ for a halal and customizable twist. Zesty and refreshing for summer gatherings or easy meals.
Ingredients
Romaine Lettuce, 1 head, chopped
Canned Peas, 1 cup, thawed
Sliced Tomatoes, 1 cup, chopped
Hard-Boiled Eggs, 4, peeled and quartered
Baked Plant-Based ‘Bacon’ Strips, 1 cup
Sliced Cheddar Cheese, 1 cup
Mayonnaise, 5 tablespoons
Salt and Black Pepper, To taste
Instructions
Chop romaine lettuce into bite-sized pieces
Rinse and drain canned peas; thaw if frozen
Cut tomatoes into small rounds or cubes
Hard boil eggs by boiling in a pot for 10 minutes; cool and peel
Layer ingredients in a glass bowl in this order: romaine lettuce, peas, tomatoes, eggs, plant-based ‘bacon’, cheddar cheese, and mayonnaise
Chill for 20 minutes before serving
Notes
Romaine can be substituted with iceberg lettuce or mixed greens
Canned peas can be swapped for fresh or sugar snap peas
Cherry tomatoes add extra color to the layers
Mayonnaise can be replaced with vegan mayo or low-fat yogurt for a lighter option
Refrigerate leftovers for up to 2–3 days
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg