Vegan Antipasto Salad Recipe 415

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VEGAN ANTIPASTO SALAD RECIPE - (4.1/5)



Vegan Antipasto Salad Recipe - (4.1/5) image

Provided by á-4939

Number Of Ingredients 15

1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons sugar
2 tablespoons Dijon-style mustard
1/2 tablespoon dried basil, crushed
1/4 teaspoon balck pepper
4 cloves garlic, minced
2 cups fresh spinach
8 slices vegan ham
12 slices vegan pepperoni
2 1(5-ounce) cans garbanzo beans, rinsed & drained
1 cup marinated artichoke hearts
1 cup thinly sliced red onion
1/2 pitted black olives, halved
2 cups chopped tomatoes

Steps:

  • To make dressing, in a small bowl whisk together oil, vinegar, sugar, mustard, basil, pepper and garlic; set aside. In a large bowl add spinach leafs, garbanzo beans, artichokes, onion, olives and tomatoes; stir gently. Roll up vegan ham slices and cut them into 1 inch pieces. Add to salad. Chop up the vegan pepperoni into small bite size pieces. Add to salad and gently mix together. Let salad chill in refrigerator until ready to eat. Drizzle salad dressing over salad before serving.

VEGETARIAN ANTIPASTO SALAD



Vegetarian Antipasto Salad image

Make and share this Vegetarian Antipasto Salad recipe from Food.com.

Provided by cjbamboo

Categories     Vegetable

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

2 cups lettuce
1/4 cup black olives
1 pickle
1/4 cup red pepper, chopped
1/4 cup cucumber, chopped
1 artichoke heart, chopped
1 roma tomato, chopped
2 tablespoons roasted red peppers (or prepared vegetarian antipasto)
2 tablespoons plain fat-free yogurt (or mayo)

Steps:

  • Chop all the veggies.
  • Mix the antipasto with the yogurt.
  • Toss all ingredients together (including the dressing) until well combined.

Nutrition Facts : Calories 166.1, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.6, Sodium 1806.5, Carbohydrate 28.9, Fiber 11.1, Sugar 10, Protein 8.8

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