VEGAN ANTIPASTO

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Vegan Antipasto image

Categories     Leafy Green     Vegetable     Salad     Mother's Day     Summer     Appetizer     No-Cook     Vegan

Number Of Ingredients 9

1 package Mixed greens
2 head Artichoke hearts
2 Fire roasted red peppers
1.2 cup Candied walnuts
1/2 package Vegan Feta (crumbled)
1/4 cup Balsamic Vinegar
1 cup Olive oil
2 cloves Garlic
2 tablespoons Agave

Steps:

  • Dressing: In a blender, combine vinegar, oil, garlic, and agave; blend until smooth.
  • Make Salad: Add dressing to mixed greens using as much or as little as desired.
  • Plate the salad and top with candied walnuts and vegan feta.
  • Quarter the artichoke hearts and red peppers and top salad.

*** Explore more Vegan Antipasto Recipes »

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