Vegetarian Antipasti

Salad

• 1 head chopped Romaine lettuce
• 2 tomatoes, wedged
• ¼ cup sliced red onion
• 6 slices vegetarian salami, quartered
• ¼ cup kalmata olives
• 1 carrot, ribboned
• 1 cup artichoke hearts
• ¼ cup sliced vegan cheese
• Salt and pepper to taste

Dressing

• ½ cup olive oil
• ½ cup red wine vinegar
• 1 Tablespoon dried basil
• 1 Tablespoon dried parsley
• 1Tablespoon dried oregano
• ½ teaspoon red pepper chili flakes
• 3 Tablespoons lemon
• ¼ cup agave
• Salt and pepper to taste