Vegan Antipasto Salad Recipe 415 Food

ANTIPASTO SALAD

Steps:

• Gather your ingredients for the salad.
• Blanch the green beans: Bring a medium pot of salted water to a boil, add green beans and simmer until vibrant and just tender, 3-4 minutes. Drain, rinse in cold water.
• In a large bowl, add the drained beans (or drained tuna), drained artichoke hearts, drained olives, chopped celery, roasted peppers, cherry tomatoes, bell pepper, red onions, capers and fresh herbs. Add baby mozzarella balls if using.
• Whisk dressing ingredients together in a small bowl.
• Gently fold in the dressing into the salad, until combined. Taste, and add more salt or vinegar as needed-flavor will vary here based on what specific canned goods you are using.
• Chill until serving time.
• Salad will keep 4 days in the fridge.

VEGAN ANTIPASTO SALAD RECIPE - (4.1/5)

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.

VEGAN ANTIPASTI

Steps:

• For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
• For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
• To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.