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–+ servings

Get the Recipe: Keto Antipasto Salad

Prep: 10 minutes
Total: 10 minutes
Yield: 6
Author: Annie Holmes
This Keto Antipasto Salad is the perfect no-cook lunch or dinner option! Under 6 net carbs for a large, packed salad with a tasty low-carb lemon vinaigrette!
5 from 2 ratings
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Ingredients
 

Antipasto Salad

  • 6 cups romaine salad, chopped
  • 2 cups cherry tomatoes, sliced
  • 2 cups canned artichokes hearts, rinsed
  • 2 cups cured meats of your choice, pepperoni, salami, prosciutto
  • 1 cup peperoncini peppers, sliced
  • 1 cup mozzarella pearls
  • 1/2 cup olives, whole or sliced
  • 1/4 cup red onion, very thinly sliced

For the Lemon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons of lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

To make the Lemon Vinaigrette

  • Combine the ingredients in a small jar. Secure with a lid and shake until combined. If you prefer your dressing sweeter add 1 teaspoon desired sweetener until it reaches your desired level of sweetness.
  • To make the Antipasto Salad
  • Place the chopped romaine in the bottom of a large salad bowl, or serving platter. Top with remaining ingredients. Serve with lemon vinaigrette.

Notes

This recipe makes 6 servings of 2.5 cups each of dressed salad.
Net carbs are 5.6 g per serving
Serving: 2.5 cups dressed salad, Calories: 411kcal, Carbohydrates: 9.8g, Protein: 15g, Fat: 35.4g, Cholesterol: 55mg, Sodium: 1141mg, Fiber: 4.2g, Sugar: 2.6g
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