Vegetarian Antipasto Salad

This vegetarian antipasto salad is easy to make and super flavorful. It's packed with tomatoes, artichoke hearts, olives, roasted red peppers, white beans and mozzarella all tossed in a red wine vinaigrette.


Whisk together red wine vinegar, dijon mustard, maple syrup or honey, olive oil, salt and pepper.

1. Make Vinaigrette

Toss together romaine, tomatoes, red onion, artichokes, green olives, kalamata olives, roasted red peppers, pepperoncini peppers, mozzarella and cannellini beans.

2. Toss Salad

Drizzle salad with dressing, top with salt, pepper and fresh basil. Serve and enjoy!

3. Serve

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