Antipasto Chop Salad – Jackie Sobon

30 MINUTES OR LESS  • Make ahead  • Portable • Nut free

FOR THE DRESSING:

• 6 tablespoons (90 ml) olive oil
• 2 tablespoons (30 ml) white vinegar
• 1 tablespoon (15 ml) lemon juice
• 1 clove garlic, minced
• ½ teaspoon Italian herb blend
• ½ teaspoon salt
• 1/8 teaspoon sugar
• Pinch pepper

FOR THE SALAD:

• 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
• ½ pound (225 g) chopped tomatoes
• ½ cup (60 g) chopped black or green olives
• 1 can (14 ounces, or 400 g) quartered artichoke hearts
• 8 ounces (225 g) cubed store brought seitan
• 7 ounces (200 g) cubed vegan white cheese
• 6 cups (345 g) chopped romaine

TO MAKE THE DRESSING:

In a small bowl, whisk the olive oil, white vinegar, lemon juice, garlic, Italian herbs, salt, sugar, and pepper together until emulsified and creamy-looking.

TO MAKE THE SALAD:

Divide the dressing between four 24-ounce (710-ml) jars, then layer the salad ingredients in the jars, in the order listed, finishing with the romaine. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat every-thing with dressing, then empty into a bowl. Serve chilled.Salad jars will last up to 1 week in the refrigerator.Yield: 4 servings

Tip:

To make this recipe gluten-free, instead of using seitan, simmer 8 ounces (225 g) tempeh in vegetable broth. Then drain, chill, and chop!Chop salads are a classic when it comes to business lunches, but here’s a fun twist on a traditionally meat- and cheese-heavy salad: a vegan antipasto version! Worlds healthier than the traditional version, this salad is packed with flavors remi-niscent of the Mediterranean.

‘Images and recipes from Vegan Yack Attack On the Go!by Jackie Sobon, Murdoch Books, RRP $27.99 Photography by Jackie Sobon.