1 14 oz. can or bottle of artichoke hearts
1 15 oz. can of organic, cooked soybeans
1 garlic clove
1 teaspoon grated ginger root
1 teaspoon quality extra-virgin olive oil
2 cups vegetable stock
Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth.
Saute the garlic and ginger in the olive oil then stir in the artichoke heart/soybean puree and add the vegetable stock.
Stir well and heat through.
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Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Serves: 10
| Amount Per Serving 10 | ||
|---|---|---|
| Calories | 377.77 kcal | |
| % Daily Value* | ||
| Total Fat 28.61 g | 44% | |
| Saturated Fat 12.95 g | 64.8% | |
| Trans Fat 0.22 g | ||
| Cholesterol 84.82 mg | 28.3% | |
| Sodium 1286.7 mg | 53.6% | |
| Total Carbohydrate 8.77 g | 2.9% | |
| Dietary Fiber 3.16 g | 12.6% | |
| Sugars 2.44 g | ||
| Protein 22.14 g | ||
| Vitamin A 16.12 % | Vitamin C 42.36 % | |
| Calcium 34.56 % | Iron 9.81 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen
