1 large leafy head of romaine lettuce
1/2 red onion, thinly sliced
1/2 cucumber, halved and sliced
1 cup of pepperoncinis, whole or sliced
1/2 cup of black olives, halved
2 cups of cherry tomatoes, halved
1/2 cup of vegan parmesan, optional (we recommend the Farm Boy or Violife brands)
1 small baguette, cut into 1 inch cubes
1 Tbsp olive oil
1 tsp garlic salt
1/3 cup of extra-virgin olive oil
2 Tbsp of red wine vinegar or balsamic vinegar
1/2 tsp Dijon mustard
1 tsp of garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
Sea salt and black pepper to taste
Prepare your vegetables and add all your salad ingredients to a large bowl.
Make your croutons by spreading out your baguette onto a large baking sheet. Drizzle with olive oil and garlic salt. Give it a toss and broil on high in the oven for 2 minutes. Keep a close eye on these or they will burn.
Add all your balsamic vinaigrette ingredients to a medium-size mason garlic. Screw the lid on tightly and shake until the dressing has emulsified. Pour your dressing over your salad and toss until well combined.