It’s Secret Recipe Club time again! This month I was assigned Brittany’s blog We Heart Vegan. She has a bachelor of science degree in food and nutrition which is totally awesome in my eyes. The goal of her blog is to show everyone that good vegan food can be healthy and fun and it has worked! Those of you that know me, know that I’m definitely in no way, shape or form a vegan BUT I am happy to report that this blog has some creative recipes on it.
This salad was superb! I chose it because as an Italian, the word antipasto just screams to me. You would definitely not think of antipasto as a healthy meal but this really is. It really fills you up as well. Maybe that is because there are more components to this salad than just lettuce itself. I will admit that I put feta cheese on here as well because it was too natural for me but I know that makes it not-vegan.
Greek Antipasto Salad (adapted from We Heart Vegan)
- 1 bag of baby spinach
- 1 pint grape tomatoes, halved
- 1/2 large English cucumber, chopped
- 2 carrots, shredded
- 1 14 oz. can artichoke hearts, chopped
- 1 15 oz. can garbanzo beans
- 24 Kalamata olives
- 8 peperoncini peppers, chopped
- 1/4 small red onion, chopped
- 3/4 cup reduced-fat feta cheese
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 tablespoon water
- 2 tablespoons fresh parsley
- Salt and freshly ground black pepper
- Prepare all the vegetables (washing and chopping) and put them in a large mixing bowl.
- Meanwhile, prepare the dressing in a bowl or a jar with a tight sealing lid.
- Pour the dressing over the salad and toss.