Vegetarian Antipasto Salad Recipe - Forks Over Knives

Name: Vegetarian Antipasto Salad Recipe - Forks Over Knives
Total time: 60 min
Ingredients: 1 2-inch garlic bulb + 1 clove garlic, minced; 1 12-oz. package frozen artichoke hearts, thawed and halved; 2 cups round red radishes, halved; 2 kohlrabi, peeled and cut into ¼-inch-thick strips; ½ cup + 1 tablespoon white balsamic vinegar; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 2 cups low-sodium vegetable broth or water; 1 cup dry pearled farro (see tip, recipe intro); 1 cup fresh basil; 2 teaspoons Dijon mustard; 1 15-oz. can no-salt-added butter beans or cannellini beans, rinsed and drained (1½ cups); 2 heirloom tomatoes, cut into wedges; 4 whole pickled pepperoncini peppers; 4 slices whole grain Italian bread, toasted

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With roasted artichoke hearts and radishes, farro, butter beans, and garlic toast, this vegetarian antipasto salad is delicious. Get the recipe!

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Ingredients

1 2-inch garlic bulb + 1 clove garlic, minced
1 12-oz. package frozen artichoke hearts, thawed and halved
2 cups round red radishes, halved
2 kohlrabi, peeled and cut into ¼-inch-thick strips
½ cup + 1 tablespoon white balsamic vinegar
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 cups low-sodium vegetable broth or water
1 cup dry pearled farro (see tip, recipe intro)
1 cup fresh basil
2 teaspoons Dijon mustard
1 15-oz. can no-salt-added butter beans or cannellini beans, rinsed and drained (1½ cups)
2 heirloom tomatoes, cut into wedges
4 whole pickled pepperoncini peppers
4 slices whole grain Italian bread, toasted