Best Vegetarian Antipasto Salad Recipes

VEGETARIAN ANTIPASTO SALAD

Vegetarian Antipasto Salad image

A vegetarian twist on an Italian classic, Vegetarian Antipasto! Perfect as a starter or side dish.

Provided by Tara Deal Rochford

Categories salad

Time 10m

Number Of Ingredients 15

Ingredients

1 cup diced green onion tops
¼ cup artichoke hearts, drained and chopped
½ cup sun dried tomatoes, chopped
1 cup chopped bell pepper
½ cup sliced kalamata or black olives
½ cup sliced green olives
8 oz cherry tomatoes, halved
¼ cup capers, drained
¼ cup fresh chopped parsley
For the dressing:
¼ cup olive oil
¼ cup red wine vinegar or white wine vinegar
1 teaspoon dried oregano
¼ teaspoon salt
Pinch pepper

Steps:

In a large bowl, combine all ingredients for the salad (minus the dressing ingredients). Stir to combine.
In a smaller bowl, whisk together the olive oil, vinegar, oregano, salt and pepper. Pour over the mixed, chopped vegetables and toss to coat.
Serve immediately or refrigerate and store until ready to serve.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 220.3 calories, Sugar 6.6 g, Sodium 779.7 mg, Fat 18.5 g, Carbohydrate 13.3 g, Fiber 4.9 g, Protein 3 g

VEGAN ANTIPASTO SALAD RECIPE - (4.1/5)

Vegan Antipasto Salad Recipe - (4.1/5) image

Provided by á-4939

Number Of Ingredients 15

Ingredients

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

Ingredients

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)