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Keto Antipasto Salad

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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.

Ingredients

Antipasto Salad

  • 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

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Do you list the fat, protein in this

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