A Delicious Vegetarian, Vegan, and Gluten Free Antipasto Salad
A cool summer salad is the perfect side dish complement for a summer barbecue or dinner on a warm evening. Many summer salads are mayonnaise based though and typically not too healthy. Here’s a simple, healthy, and quite delicious antipasto salad.
Here are the ingredients that you’ll need. As always, I strive for the most local and organic products that I can get my hands on.
- 3 cups (2inch) sliced asparagus (about 1/4 lb)
- 3 cups quartered mushrooms (about 3/4 lb)
- 1 cup red bell pepper strips
- 1/2 cup pitted ripe olives
- 3 oz mozzarella cheese cubed (omit or replace with firm tofu, seitan, or soy cheese if you want to make the recipe vegan)
- 1 lb (or a 14 oz can if you’re feeling lazy like I am sometimes) quartered artichoke hearts drained
- 1 (11.5 oz) jar pickled pepporoncini peppers drained
