I am not one of those people who can eat the same thing week in and week out.  I must have a little variety and sometimes, especially not getting an official lunch hour because of my shortened work day at my full-time job, that can be a struggle.  So yesterday when I hit our co-op I opted to grab some hearty ingredients to throw onto a good bed of leafy romaine and dress it with a super simple “non” dressing.  With this I could throw in a protein of choice if I feel the need or I could toss in a little Rotini pasta, the options are pretty much open to whatever my taste buds are hungry for that day.  Here’s the simple base . . .

Ingredients –

  • 1 can Cannelloni Beans, drained & rinsed  (you could also use drained/rinsed Black Beans or Garbanzo Beans)
  • 1 can Artichoke Hearts in water, drained and cut in half
  • 1/2 cup Black Olives, sliced
  • 1 cup Grape Tomatoes, quartered
  • Juice of 1 Lemon
  • 1/2 tsp Lemon Zest
  • 5 fresh Basil Leaves, chopped
  • 2-3 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Italian Seasoning
  • Fresh Cracked Pepper

In a large bowl, combine all ingredients.  (Note – I added the lemon juice, zest and basil last so not to disrupt the delicate balance it brings).  You can salt/pepper to taste.  I split this into 3 containers and will use it for lunch over the next few days.

Enjoy! xo

 

2 thoughts on “Super Simple Vegetarian Antipasto Salad, great for a snack or hearty salad base

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