Chopped Italian Keto Antipasto Salad Recipe
This Chopped Italian Keto Antipasto Salad is packed with bold flavors from cured meats, cheeses, marinated veggies, and a tangy balsamic vinaigrette. It's a low-carb, satisfying dish perfect for meal prep, parties, or a quick lunch!
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Calories: 450kcal
Servings: 4
Equipment
- Sharp Knife
- Large mixing bowl
- Small bowl for dressing
Ingredients
Chopped Antipasto Salad
- 1/2 cup Marinated mozzarella balls the small Ciligiene size
- 1/2 cup Calabrese salami sliced thin
- 1/2 cup Capocollo sliced thin
- 1/2 cup Prosciutto sliced thin
- 1/4 cup Red cherry peppers sliced thin
- 1/2 cup marinated artichokes grilled
- 1/2 cup Olives Italian whole, pitted
- 1/2 cup Italian giardiniera chopped
- 1/2 cup Roasted red peppers cut into strips
- 1 cup Pan Roasted mushrooms
- 1 cup Balsamic grilled vegetables cubed
- 1 small head Romaine lettuce washed dried and sliced thin
- 1 cup Cherry or grape tomatoes sliced in half
- 1/4 cup Fresh basil sliced thin or torn into small pieces
- 1/4 cup Parmesan cheese freshly shredded
Simple Balsamic Vinaigrette
- 1/4 cup Good Balsamic vinegar
- 1/2 cup Good extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 Pinch Italian herbs of dried
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
Instructions
- Chop all ingredients into 1-inch pieces.
- Thinly slice meats, cheeses, artichokes, roasted red peppers, and romaine. Roll and slice meats and cheeses into ribbons.
- Halve cherry tomatoes, quarter mushrooms, and chop giardiniera lengthwise. Cube balsamic-grilled veggies.
- Slice fresh basil into thin ribbons and shred Parmesan finely. Tear large mozzarella into bite-sized pieces.
- In a small bowl, whisk vinegar, mustard, herbs, garlic powder, salt, and pepper. Slowly whisk in olive oil until smooth.
- Toss salad ingredients in a large bowl with half the dressing, mix gently, and add more dressing as needed.
Nutrition
Calories: 450kcal | Carbohydrates: 10g | Protein: 25g | Fat: 35g | Fiber: 2g | Sugar: 2g