ANTIPASTO CHOP SALAD

SERVES 4 PORTIONS

FOR THE DRESSING

6 tbsp.(90 ml) olive oil

2 tbsp.(30 ml) white vinegar

1 tbsp.(15 ml) lemon juice

1 clove garlic, minced

1/2 tsp. Italian herb blend

1/2 tsp. salt

1/8 tsp. sugar

Pinch of black pepper

FOR THE SALAD

1 can (15 oz., or 425 g) chickpeas, drained and rinsed

1/2 lb. (225 g) chopped tomatoes

1/2 cup (60 g) chopped black or green olives

1 can (14 oz., or 400 g) quartered artichoke hearts, drained

8 oz. (225 g) cubed seitan, store- bought or homemade

7 oz. (200 g) cubed vegan white cheese

6 cups (345 g) chopped romaine

NUTRITIONAL VALUES

Calories: 875kcal
Fat: 36.8g (3.9g S.Fat)
Carbs: 112.8g
Protein: 30g
Sugar: 15.1g
Sodium: 871mg

METHOD

TO MAKE THE DRESSING Whisk together the olive oil, white vinegar, lemon juice, garlic, Italian herbs, salt, sugar, and pepper in a small bowl until emulsified.

TO MAKE THE SALAD Divide the dressing among four 24-oz. (710 ml) jars, then layer the salad ingredients in the jars, finishing with the romaine. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.

RECIPE NOTES

Instead of seitan, use 8 oz. (225 g) tempeh simmered in vegetable broth to make this recipe gluten-free. After that, drain, chill, and chop!