Antipasto Salad
By Debbie Adler
Serves 4
Salad
Must Have
1 pound bag mixed greens
1 red onion, diced
1 cup garbanzo beans
1 Persian cucumber, quartered
1 cup cherry tomatoes, sliced
1 cup marinated artichokes, quartered
½ cup sliced black olives
½ cup marinated button mushrooms
1/4 cup plant-based feta (I use Kite Hill brand)
Creamy Italian Vinaigrette
½ cup white beans
¼ cup raw sunflower seeds (soaked for a half hour)
2 cloves garlic, minced
3 tablespoons apple cider vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried granulated onion
¼ teaspoon smoked paprika
½ cup filtered water
Must Do
1. To make the salad, add the mixed greens, red onion, garbanzo beans, cucumber, tomatoes, artichokes, olives, mushrooms and feta in a large bowl.
2. To make the salad dressing; Add the beans and drained sunflower seeds to a high-speed blender.
3. Add the garlic, vinegar, lemon juice, oregano, thyme, onion and paprika.
4. Blend for a few seconds and then slowly add the water until you get the consistency you desire.
5. Pour as much dressing as you desire on the salad and toss to combine.
Serving size: 1 serving CALORIES 360; TOTAL FAT 4.6g; PROTEIN 7.2g; CHOLESTEROL 0.0g; SODIUM 200mg; FIBER 8.7g; SUGARS 4.0g; TOTAL CARBOHYDRATE 27.3g
"Your kitchen would not be complete without Sweet, Savory & Free." - Dr. T. Colin Campbell (author of The China Study)
"Debbie Adler is a
culinary genius!" - Ray Romano (Emmy award-winning actor and comedian)
