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Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
Marla shows us how to serve up a salad that’s as versatile as it is delicious. Now, gather your salad bowls, because Marla has not one, not two, but three incredible versions of this Italian salad (plus a caramelized onion hack you’ll want to try)! For more great salads, watch New Leaf!
1 can Glicks Chickpeas, toasted (see below)
1 cup sauteed portobello mushrooms (see below)
1 cup caramelized Vidalia onions (see below for caramelized onion hack)
1/2 cup shredded Tuscanini Sun-Dried Tomatoes
2 tablespoons roughly chopped pecans (optional)
1/4 cup torn fresh, cleaned basil leaves
2 cups baby spinach
1 cup fresh mozzarella cheese cubes (optional; see below for parve and meat variations)
1/4 cup Tuscanini Balsamic Vinegar
1/4 cup Gefen Extra-Virgin Olive Oil
1 tablespoon Heaven & Earth Date Syrup
1 teaspoon dried oregano
salt, to taste
pepper, to taste
1 and 1/2 cups Vidalia onions
2 tablespoons canola oil
1/8 teaspoon baking soda
Heat oven to broil. Prepare a baking pan.
Coat the chickpeas in one tablespoon olive oil and one tablespoon basil leaves. Broil for five minutes on a baking pan.
Slice portobello mushrooms into one-inch-thick pieces. Sauté in pan with one tablespoon olive oil until soft. Let mushrooms cool before adding to the salad.
Peel onions and cut in half lengthwise.
Slice onion halves into 1/4-inch slices.
Heat oil in a large skillet over medium heat.
Add onions and sprinkle with baking soda.
Cook onions, stirring periodically, for 10 minutes until golden brown and soft.
Add dressing ingredients to a mason jar and shake to combine.
Combine salad ingredients in a large bowl. Pour the dressing over the whole salad and toss gently.
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