Sue likes to use a high ratio of Italian meats for a more traditional antipasto vibe, but you can reduce the meats and proportionally increase the vegetables for a lower sodium and higher plant dish. See the post above for vegetable suggestions. Also, please note that the Prep time is hands-on time only. This dish benefits from some time in the refrigerator.
Author: Sue @ Living My Dream
Recipe type: Appetiser
Cuisine: Italian
Serves: 4 servings
Ingredients
Dairy-Free Italian Dressing (makes ⅓ cup)
¼ cup olive oil
1 ½ tablespoons red or white wine vinegar
¼ teaspoon Dijon mustard or lemon juice
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon onion powder
⅛ teaspoon pepper
Italian Antipasto Rice Salad
2 cups cooked rice
⅓ cup dairy-free Italian salad dressing
1½ cups diced dairy-free ham, turkey, pepperoni, and/or salami (can sub more diced vegetables)
1 cup diced vegetables (bell peppers, green onions, etc)
¼ cup black olives, halved or sliced
¼ cup diced dairy-free cheese alternative or extra-firm tofu (optional)
⅔ cup chopped tomatoes
Instructions
Dairy-Free Italian Dressing (makes ⅓ cup)
In a small bowl, whisk together the oil, vinegar, mustard or lemon juice, salt, garlic, oregano, basil, onion, and pepper.
This can be made ahead, but whisk it just before adding to your recipe.
Italian Antipasto Rice Salad
In a medium bowl, toss the rice with the Italian dressing. Add the meats (if using), vegetables, olives, and cheese alternative or tofu (if using).
Refrigerate the salad for at least 1 hour.
Stir in the tomatoes just before serving.
Notes
Weekday Lunch Option: Substitute 2 cans drained, flaked, solid white albacore tuna for the meats.