Easy Low Carb Antipasto Salad
This easy keto antipasto salad combines crisp romaine, mozzarella, salami, pepperoni, olives, artichokes, and roasted red peppers in a simple Italian-inspired salad. Perfect for a quick low carb lunch, light dinner, or easy meal prep recipe.
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: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 15gFat: 12gFiber: 3.2g
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