Antipasto Salad
Toss this light, low carb salad loaded with flavor from prosciutto, salami, kalamata olives, tomatoes, pepperoncini and more! It’s tossed with lettuce and a simple homemade dressing.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American, Italian
Servings: 6
Calories: 520kcal
Salad
- 6 c. chopped romaine
- ½ c. chopped prosciutto
- ½ c. chopped salami
- 8 oz Mozzarella cheese cut into bite-size pieces
- 1 c. grape tomatoes halved
- 14 oz can artichokes drained and cut into bite size pieces
- 4-6 small pepperoncinis chopped
- ½ c. roasted red peppers drained and sliced
- ½ c. pitted and chopped Kalamata olives
Dressing
- ¼ c. extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 Tbsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- Freshly ground black pepper to taste
In a large bowl layer romaine on the bottom. Arrange the salad ingredients on top of the lettuce.
In a small bowl whisk together the dressing ingredients. Pour over the top of the salad and toss all ingredients to combine.
- Switch the cheese! You can swap low-moisture mozzarella for fresh mozzarella or try cubed provolone cheese. Sometimes I sprinkle some grated Parmesan cheese over the top of the salad, too!
- For the meat, there are lots of different kinds of Italian hard salami to choose from – if you look near the specialty cheese at the store there’s usually a lot of options. Pepperoni is also great in this salad!
- You could also add sun-dried tomatoes instead of roasted red peppers, or add both!
- It’s also really easy to double or triple the recipe and serve it as a side dish at potlucks, BBQs or parties.
Calories: 520kcal | Carbohydrates: 16g | Protein: 20g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 1673mg | Potassium: 874mg | Fiber: 8g | Sugar: 5g | Vitamin A: 22055IU | Vitamin C: 44mg | Calcium: 307mg | Iron: 4mg