Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 head lettuce (shredded); 1 medium red onion (diced); 2 cups frozen or freshly boiled peas; 1 red bell pepper (diced); 1 large cucumber (seeded & diced); 8 oz. can chickpeas (drained & rinsed); 2 cups dairy-free cheddar "cheese" (shredded); 1 cup coconut chips ((not shredded)); 1 Tbsp. avocado oil; 1 Tbsp. tamari; 1-1/2 tsp. liquid smoke; 1/2 cup plant-based mayonnaise; 1/2 cup dairy-free sour cream; 1 Tbsp. apple cider vinegar; 1-1/2 tsp. agave; 1/3 cup green onions (chopped); 1 Tbsp. fresh dill (minced); 1/4 tsp. Himalayan pink salt; 1/4 tsp. ground black pepper

This classic party dish with a vegan twist is as appealing to the eyes as it is to the taste buds. It’s visibly packed full of plant-based nutrition yet includes the creamy “cheese” and dressing you’ve come to expect from a layered salad recipe. Make your own coconut bacon and the flavor profile is complete. Perfect for potlucks, family dinners or just because!

Salad in a Trifle Dish with Visible Layers of Lettuce, Red Onion, Peas, Red Bell Pepper, Vegan Shredded Cheese, Creamy Dressing Topped with Smoky Coconut Chips to Represent Layered Salad Recipe | Vitacost.com/blog

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Prep Time 15 minutes

Cook Time 10 minutes

Chill (Optional) 1 hour

Total Time 25 minutes

Servings 10

Calories 287 kcal

Author Ryan Shepard

Ingredients

1/2 head lettuce shredded
1 medium red onion diced
2 cups frozen or freshly boiled peas
1 red bell pepper diced
1 large cucumber seeded & diced
8 oz. can chickpeas drained & rinsed
2 cups dairy-free cheddar "cheese" shredded

Coconut bacon

1 cup coconut chips (not shredded)
1 Tbsp. avocado oil
1 Tbsp. tamari
1-1/2 tsp. liquid smoke

Dressing

1/2 cup plant-based mayonnaise
1/2 cup dairy-free sour cream
1 Tbsp. apple cider vinegar
1-1/2 tsp. agave
1/3 cup green onions chopped
1 Tbsp. fresh dill minced
1/4 tsp. Himalayan pink salt
1/4 tsp. ground black pepper

Instructions

Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
In mixing bowl, combine coconut bacon ingredients and mix until fully coated.
Place coconut flakes on baking sheet and bake for 10 minutes. Remove from oven and cool.
In mixing bowl, mix dressing ingredients until smooth. Refrigerate covered until ready to use.
Cook peas according to package instructions and drain well. Set aside to cool.
In trifle or large bowl, layer salad with lettuce on bottom followed by red onion, peas, bell pepper, cucumber, chickpeas and cheese.
Top salad with dressing and refrigerate for at least 1 hour.
Remove when ready to serve and garnish with coconut bacon and extra dill. Serve chilled.

Recipe Notes

Refrigerate overnight for best results.
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Nutrition Facts

Amount Per Serving (1 g)

Calories 287 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g40%

Sodium 484mg20%

Potassium 229mg7%

Carbohydrates 20g7%

Fiber 4g16%

Sugar 5g6%

Protein 4g8%

Vitamin A 776IU16%

Vitamin C 30mg36%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.