Antipasto Salad

Keto, Low-Carb, Gluten-Free, Paleo

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Ingredients:

Salad:

• 1 head romaine lettuce, chopped
• 4 ounces uncured hard salami, sliced
• 1 box cherry tomatoes, halved
• 1 jar marinated artichoke hearts, roughly chopped
• 8 oz can sliced black olives, drained
• 1/4 cup parmesan cheese (substitute with nutritional yeast for Paleo)
• 1/4 cup finely chopped parsley
• Freshly ground black pepper

Italian Dressing:

• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/4 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp crushed red pepper
• 2 tbsp grated parmesan cheese (substitute with nutritional yeast for Paleo)
• 1 tbsp fresh lemon juice
• 1 tsp honey (or sweetener of choice)

Recipe:

1. Combine all ingredients for Italian dressing into a Mason jar or dressing bottle. Shake vigorously until well incorporated.
2. Salad can be assembled individually into 4 side salads, 2 entree salads, or 1 large serving salad. Assemble salad starting with romaine lettuce. Next, arranging into four sections – top with tomatoes, artichoke hearts, black olives, and sliced salami. Sprinkle parmesan cheese, fresh parsley, and freshly ground black pepper over top of salad.

**Recipe serves 4 people as a side salad or 2 people as a main entree

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A post shared by Partners In Cooking (@partnersincooking) on Feb 10, 2020 at 2:43pm PST