For Meatless Monday Week 3, Kamaal and I made a hearty, fresh Antipasto Chopped Salad! Quick, fresh and tasty, it's soooo good and so easy to make. It’s literally a meal all by itself or a great side dish for your favorite sandwich. Great for parties too. We use a perfect blend of fresh and marinated veggies with Yves® vegan salami and Daiya® vegan Monterey Jack Cheese.
Check out the short video to see how to make it.
Preparation Time: 15 minutes
Cooking Time: None!
Yield: 4 - 6 servings
INGREDIENTS
1 head iceberg lettuce
½ red onion
2 cups mushrooms
5 small tomatoes
1 cup marinated artichoke hearts
1 cups pitted kalamata olives
10 oz. veggie salami, diced (we recommend Yves®)
1 package (7 oz.) Daiya® Monterey Jack Style Block "Cheese", diced
1 avocado (optional)
DIRECTIONS
Wash and finely all vegetables. Dice the salami, Daiya, and avocado. Toss in a large bowl and serve with the salad dressing of your choice. See the recipe for our Creamy Balsamic Vinaigrette below.
CREAMY BALSAMIC VINAIGRETTE
¼ cup olive oil
¼ cup Vegenaise® Original Spread
¼ cup balsamic vinegar
⅛ teaspoon pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
dash of salt
Blend all ingredients
For more recipes, and a Meatless Monday 52 Week Meal Planning Guide, check out our book, The Vegan System, with over 100 vegan recipes in 215 full color pages. Available in paperback and Kindle on Amazon.com or in PDF to download. Visit TheVeganSystem.com for details.
