Antipasto Salad with Pine Nuts & Vegan Parmesan

Antipasto Salad

with Pine Nuts & Vegan Parmesan

lunch

10 minutes or less Winter Recipes Seasonal Menu Lunch Nuts Leafy Greens Salad Appetizer Soy-Free Gluten-Free Summer Recipes Spring Recipes Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
210
FAT
10g
CARBOHYDRATES
25g
PROTEIN
6g

MAIN INGREDIENTS

  1. 1 shallot
  2. 4 oz roasted red peppers
  3. 13.75 oz artichoke hearts
  4. 1 head romaine lettuce
  5. 2 tbsp pine nuts
  6. 1 tbsp red wine vinegar
  7. 2 tbsp 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 romaine.

2
Serve

Divide the chopped romaine between serving dishes. Top with sliced shallots, roasted red peppers, artichoke hearts, pine nuts, and vegan parmesan. Drizzle with red wine vinegar, olive oil, and sprinkle with a pinch of salt and pepper.