ANTIPASTO CHOP SALAD

6 tablespoons (90 ml) olive oil

2 tablespoons (30 ml) white vinegar

1 tablespoon (15 ml) lemon juice

1 clove garlic, minced

1/2 teaspoon Italian herb blend

1/2 teaspoon salt

1/8 teaspoon sugar Pinch of black pepper

FOR  THE SALAD:

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

1/2 pound (225 g) chopped tomatoes

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

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

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

7 ounces (200 g) cubed vegan white cheese

6 cups (345 g) chopped romaine

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

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 everything with dressing, then empty into a bowl. Serve chilled.

Salad jars will last up to 1 week in the refrigerator.

Recipe Notes

To make this recipe gluten-free, instead of using seitan, simmer 8 ounces (225 g) tempeh in vegetable broth. Then drain, chill, and chop!