Vegan Antipasto Salad
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Connoisseurus Veg · by Alissa Saenz

Vegan Antipasto Salad

NUTRITION · PER SERVING15M COOK
CAL 28%·PRO 32%
CARBS 18G13% OF CAL
8G FIBER4G OTHER6G TOTAL SUGAR
FAT 46G75% OF CAL
6G SAT40G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Loaded salad with tangy olives, marinated vegetables, tofu, and a zesty vinaigrette. A vegan antipasto that comes together in minutes and impresses at gatherings.

mainmediterraneansaladtofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, (minced)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon organic granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 medium red onion, (sliced)
  • 4 cups romaine lettuce, (roughly chopped)
  • 2 cups cherry tomatoes, (halved)
  • 3/4 cup marinated artichoke hearts ((one 6 ounce/170 gram jar, drained))
  • 1/2 cup Kalamata olives
  • 1/2 cup Green olives
  • 1/2 cup roasted red peppers, (chopped)
  • 1/2 cup pepperoncini
  • 1/2 cup fresh basil, (roughly chopped)
  • 8 ounces smoked tofu ((one 8 ounce/227 package if using store-bought, or half a batch of the homemade tofu from the link))
  • Salt and pepper, (to taste)
  • Vegan Parmesan cheese, (for serving)
PREP
15M
SODIUM
1509MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.