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Keto Antipasto Salad
This Italian Salad will wow your friends at your next barbecue with a myriad of flavors from vegetables, cheeses, and meats splashed with a homemade red wine vinegar dressing.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Main Course, Salad, Side
Cuisine:
American, Italian American
Servings:
8
Calories:
568
Author:
Taryn
Ingredients
2
hearts of romaine
chopped
½
lb
salami
chopped
½
lb
provolone
chopped
8
oz
package mini fresh mozzarella balls
1
cup
shredded Parmesan
1
package mini pepperoni
1
cucumber
sliced thin
1
red pepper
sliced into strips
1
cup
mild pepper rings
1
white onion
sliced thinly
1
tablespoon
black pepper
1
tablespoon
dried basil
DRESSING
½
cup
olive oil
⅓
cup
red wine vinegar
½
teaspoon
garlic powder
1
tablespoon
Italian seasoning
½
tablespoon
sugar-free sweetener (optional)
1
teaspoon
salt
US Customary
-
Metric
Instructions
Whisk together ingredients for salad dressing. Cover and set aside.
In a large bowl. Add romaine lettuce. Top with meats, cheeses, and remaining veggies. Sprinkle with pepper and basil.
Cover and refrigerate for 4 hours or overnight (to let flavors meld).
When ready to serve, toss, and drizzle with dressing.
Serve cold garnished with fresh basil.
Notes
You don't HAVE to refrigerate for 4+ hours if you're in a time crunch, but it does taste better that way.
Nutrition
Calories:
568
|
Carbohydrates:
8
g
|
Protein:
28
g
|
Fat:
46
g
|
Saturated Fat:
18
g
|
Cholesterol:
87
mg
|
Sodium:
1813
mg
|
Potassium:
448
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3570
IU
|
Vitamin C:
37.3
mg
|
Calcium:
551
mg
|
Iron:
2.1
mg