Antipasto Salad with Pine Nuts & Vegan Parmesan

Antipasto Salad

with Pine Nuts & Vegan Parmesan

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lunch

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SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
260
FAT
10g
CARBOHYDRATES
36g
PROTEIN
9g

MAIN INGREDIENTS

  1. 1 shallot
  2. 4 oz roasted red peppers
  3. 13.75 oz artichoke hearts
  4. 2 heads red gem lettuce
  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 2 serving dishes. Top with sliced shallot, roasted red peppers, artichoke hearts, pine nuts, and vegan parmesan. Drizzle with red wine vinegar and olive oil and sprinkle with a pinch of salt and pepper.