Vegan Antipasto Salad 

An Italian favorite gone vegan. This salad is simple to put together. Add whatever kind of vegan deli-style meat you like to it, or go without it. The dressing to this salad is absolutely delicious. Try this salad with a piece of home-made vegan french bread on the side. Photo from

vegan antipasto salad

1/2 cup olive oil

1/2 cup red wine vinegar

2 tbsp sugar

2 tbsp Dijon-style mustard

1/2 tbsp dried basil, crushed

1/4 tsp balck pepper

4 cloves garlic, minced

2 cups fresh spinach

8 slices of Smart Deli vegan ham

12 slices of Smart Deli vegan pepperoni

2 15-oz cans garbanzo beans, rinsed & drained

1 cup marinated artichoke hearts

1 cup thinly sliced red onion

1/2 pitted black olives, halved

2 cups chopped tomatoes


1. To make dressing, in a small bowl whisk together oil, vinegar, sugar, mustard, basil, pepper and garlic; set aside.

2. In a large bowl add spinach leafs, garbanzo beans, artichokes, onion, olives and tomatoes; stir gently. Roll up vegan ham slices and cut them into 1 inch pieces.  Add to salad.  Chop up the  vegan pepperoni into small bite size pieces.  Add to salad and gently mix together.

3. Let salad chill in refrigerator until ready to eat. Drizzle salad dressing over salad before serving.

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