Italian Antipasto Salad (Keto, Low Carb, GF)
An Italian antipasto salad recipe that's a yummy salad variation of an antipasto platter at your favorite Italian restaurant. The recipe is gluten free, low carb, and keto friendly, and can be vegetarian or vegan with adaptions.
Ingredients
- 1 bag romaine lettuce 9 oz
- 8 oz fresh mozzarella balls drained
- 12 0 z marinated artichokes in oil drained
- 8 oz fire-roasted red peppers drained
- 8 oz kalamata olives drained
- pepperoni 2 oz
- salami 2 oz
- 1 cup cherry tomatoes sliced
- ¼ cup basil slivered
- ⅓ oil and vinegar dressing
Instructions
Prep the ingredients
- Cut the roasted red peppers into small strips and half the artichoke hearts, if needed.
- Half the cherry tomatoes.
- Drain the liquid from the peppers, mozzarella balls, artichoke hearts, and olives.
- Cut the fresh basil leaves into strips or chop it.
Assemble the salad
- Lay the lettuce in the bottom of a large serving bowl
- Group each ingredient and layer on top of the lettuce.
- Drizzle with the red wine vinegar dressing and garnish with the fresh basil leaves.
- Serves 6.
Video
Notes
Add pepperoncini peppers to add a little kick.
Use your favorite homemade dressing instead of bottled, or just use oil and vinegar to taste.
Use a small head of romaine lettuce cut into bite-sized pieces instead of bagged greens.
Replace the pepperoni or salami for beans such as garbanzo beans to make this a vegetarian antipasto salad. Substitute plant-based cheese to make it vegan.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 15gFat: 12gFiber: 3.2g
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