2 Serving
Lunch
Antipasto Salad
with Pine Nuts & Vegan Parmesan
SERVINGS
PREP & COOK TIME
5 min
CALORIES
210
FAT
10g
CARBOHYDRATES
25g
PROTEIN
6g
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INGREDIENTS
- 1 shallot
- 4 oz roasted red peppers
- 13.75 oz artichoke hearts
- 1 head romaine lettuce
- 2 tbsp pine nuts
- 1 tbsp red wine vinegar
- 2 tbsp vegan parmesan
- 2 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition
Allergens: Tree Nuts
SERVINGS
PREP & COOK TIME
5 min
CALORIES
210
FAT
10g
CARBOHYDRATES
25g
PROTEIN
6g
Get Recipes Delivered
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.
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