1 head lettuce
10 ounces frozen broccoli
10 ounces frozen lima beans or peas (depending on your preference)
3 large carrots, chopped
1/4-1/2 cup vegan mayo (I use Veganaise)
1 package (1 ounce) Italian dressing mix (I use Good Seasons)
vegan grated parmesan topping (I use Vegan Parmesan by Galaxy Nutritional Foods)
vegan bacon bits, optional
1. Cut head of lettuce in half. In a large bowl, shred first half of lettuce and make a flat layer covering entire bottom of bow. Sprinkle the frozen broccoli over the lettuce making another flat layer.
2. Take the lima beans or peas and make another layer. Sprinkle on carrots. With the other half of a head of lettuce, shred it and make another layer over the veggies. Take the vegan mayo and spread it over the lettuce, almost completely covering it.
3. Sprinkle the Italian seasoning dressing mix over the mayo evenly. Now sprinkle enough of the vegan grated parmesan to cover the mayo and dressing mix, and spinkle on bacon bits, if using. Cover bowl with foil tightly and stick it in the refrigerator overnight (or for at least 4 hours).
4. In the morning, remove the foil and mix all the ingredients together with a large spoon or other salad tossing utensils. Be sure to mix thoroughly.
Serve and enjoy! Leftovers are usually good for 3-4 days.