Summer is right around the corner! if you've been on the fence about coaching NOW is the time! CLICK HERE to read about the 90 day online coaching program.
Keto Antipasto Salad Ingredients
Salad: this recipe uses a leaf salad base. You can use whatever greens you prefer such as spinach, kale, romaine or a mixture. I used freshly chopped romaine because I love the crunch!
Other Vegetables and Herbs: fresh tomatoes, red onion, and fresh basil
Canned Goods: Olives, green, black or Kalamata olives. You will also need pepperoncini peppers and artichokes.
Cured Meats: such as salami, prosciutto, capocollo, or pepperoni
Cheese: fresh mozzarella pearls, or fresh mozzarella slices. Smoked gouda, Parmesan or Asiago would also work well.
Here's how to make a delicious homemade Italian Dressing.
For this dressing you will combine olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a small jar. Simply secure the lid and shake well! If you prefer your dressings a little sweeter add about 1 teaspoon of Golden Monkfruit (if keto, if not you can add honey) at a time until it reaches your desired sweetness.
Tips for the best antipasto salad
Pat any high moisture ingredients such as artichokes or peppers dry if meal prepping. This will help prevent the salad from becoming soggy.
Use a mixture of cured meats for an authentic flavor.
Dress the salad just before serving.
If you cannot find fresh mozzarella pearls use freshly sliced mozzarella instead of bagged, shredded mozzarella for the best flavor.
6 cups romaine salad, chopped
2 cups cherry tomatoes, sliced
2 cups canned artichokes hearts, rinsed
2 cups cured meats of your choice (pepperoni, salami, prosciutto)
1 cup peperoncini peppers, sliced
1 cup mozzarella pearls
1/2 cup olives, whole or sliced
1/4 cup red onion, very thinly sliced
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons of lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper