Antipasto Salad with Pine Nuts & Vegan Parmesan

Antipasto Salad

with Pine Nuts & Vegan Parmesan

GET RECIPES DELIVERED
lunch

Lunch Nuts Leafy Greens Salad Appetizer Soy-Free Gluten-Free Summer Recipes Spring Recipes Quick and Easy
GET RECIPES DELIVERED
SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
220
FAT
10g
CARBOHYDRATES
25g
PROTEIN
7g

MAIN INGREDIENTS

  1. 1 shallot
  2. 4 oz roasted red peppers
  3. 13 oz artichoke hearts
  4. 2 red gem lettuces
  5. 2 tbsp pine nuts
  6. 1 tbsp red wine vinegar
  7. 2 tbsp soy free vegan parmesan
  8. 2 tsp olive oil*
  9. *Not included
  10. For full ingredient list, see Nutrition
Allergens: Tree Nuts
Nutrition

INSTRUCTIONS

1
Prepare the salad
Peel and thinly slice the shallot. Drain the roasted red peppers and artichoke hearts. Trim and roughly chop the lettuce.
2
Serve
Divide the chopped lettuce between serving dishes. Top each salad with thinly sliced shallots, roasted red peppers, artichoke hearts, pine nuts, and vegan parmesan. When you’re ready to eat, drizzle with red wine vinegar, and olive oil, and sprinkle with a pinch of salt and pepper.