This deli style salad makes me think of everything I would want from a deli except the meat. Served with pumpernickel croutons and a mustard ranch, this will become one of your favorites.
You can use slices of a pumpernickel bagel – or – make your own pumpernickel bread. My husband made this loaf perfectly his first try! It was the best pumpernickel bread I have ever had! Here is the recipe.
Deli style salad
When I had a leftover pumpernickel bagel, I decided to make croutons and add them to a salad I would love to have in a deli. This salad has a variety of greens, peppers, olives and deli ingredients, accented by the pumpernickel croutons. I made a mustard ranch dressing to accompany this deli style salad. It is delicious!
Print Recipe
Ingredients
- 1 Pumpernickel bagel
- 1 Head Romaine lettuce
- 1/2 Cup Shredded red cabbage
- 1/4 Red onion
- 4 Campari tomatoes
- 1 Bunch Green onions
- 1 Cup Green beans Blanched or canned and drained
- 4 Radishes
- 20 Green olives stuffed with pimento or jalapeño.
- 2 Mini bell peppers
- 1 Cucumber
- 2 Carrots
- 1/2 TSP Everything But the Bagel Seasoning (Trader Joe's) Optional
- 1/4 TSP Red Pepper Flakes Optional
Mustard - Ranch Dressing
- 1/2 Cup Plant yogurt I use So Delicious unsweetened coconut yogurt
- 3 TBSP Yellow Mustard Use organic with no additives
- 1 TBSP Lemon juice
- 1 TBSP Apple cider vinegar
- 1/2 TSP Dill weed
- 1/2 TSP Garlic powder May use minced garlic)
- 1/2 TSP Onion Powder
- 1/4 TSP Kala Namak salt
- 1/4 TSP Himalayan salt
- 1/4 TSP Black Pepper
Instructions
- Slice the bagel into coins and toast for 4 minutes or until crispy.
- Wash and chop your lettuce and cabbage. I soak mine in a salad spinner for a few minutes then spin dry before adding to the salad bowl!
- Peel onion and thinly slice into rings. About 4 rings should be sufficient.
- Slice tomatoes into 6 wedges. Add to salad.
- Slice the mini peppers into rings. I used two but they were large so it's up to you.
- Drain and rinse a can of green beans and add to salad. If using fresh, just blanche a handful. I let them steam about 8 minutes or boil for 2 minutes then rinse in cold water to cool the beans and stop the cooking process.. Cut into one inch pieces and add to salad.
- Clean the green onions. Remove the tips on each end and peel off any papery or slimy parts. Chop well into 1/4" pieces and use both the white and green parts. Add to salad.
- Slice radishes, peel and slice carrots and cucumbers. Add to salad.
- Toss the salad and sprinkle on the red pepper flakes and bagel seasoning. Serve!
For the Dressing
- Add all ingredients into a carafe and shake to blend. Add to salad as desired.
Notes
This is a Snappy Sheep recipe
When I think of a deli, I think of special breads like pumpernickel. I think of pickles, olives, mustard and rich flavors. If I had time I would have made eggplant pastrami cubes for this salad because what is a deli without deli meat?
As the vegan diet excludes deli meats, there is no need to go without the experience.
Add whatever veggies you want to this salad! Cubed potatoes or potato salad would also be a great choice! Enjoy!
