Chopped Italian Keto Antipasto Salad Recipe
This Chopped Italian Keto Antipasto Salad is packed with bold flavors, featuring cured meats, cheeses, olives, and crisp veggies, all tossed in a zesty homemade dressing. It’s a low-carb, high-flavor dish perfect for meal prep or a refreshing appetizer.
Equipment
- Mixing bowl
- Whisk
- Large salad bowl
- Cutting Board
- Sharp Knife
- Measuring spoons
Ingredients
- 2 hearts of romaine chopped
- 1/2 lb salami chopped
- 1/2 lb provolone chopped
- 1 package mini pepperoni
- 1 cucumber sliced thin
- 1 red pepper sliced into strips
- 1 cup mild pepper rings
- 1 cup shredded Parmesan
- 1 white onion sliced thinly
- 8 oz package of mini fresh mozzarella balls
- 1 tbsp black pepper
- 1 tbsp dried basil
- DRESSING
- 1/2 cup olive oil
- 1 tbsp Italian seasoning
- 1/2 tbsp sugar-free sweetener optional
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/3 cup red wine vinegar
Instructions
- Whisk together the salad dressing ingredients. Cover and set aside.
- In a large bowl, add the romaine lettuce.
- Top with meats, cheeses, and remaining veggies.
- Sprinkle with pepper and basil.
- Cover and refrigerate for at least 4 hours or overnight.
- When ready to serve, toss everything together.
- Drizzle with the dressing and mix well.
- Serve cold, garnished with fresh basil.
