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fork and spoon scooping out antipasto salad to serve it

Antipasto Salad

5 from 1 vote
Antipasto salad is full of pepperoni, salami, mozzarella, peppers, olives and tossed in a creamy Italian dressing. This filling and keto-approved salad is easy and delicious!
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Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings: 8 people
Author: Molly Thompson

INGREDIENTS

For the salad:

  • 10-11 cups about one large head romaine lettuce washed and chopped
  • 4 ounces salami chopped
  • 4 ounces pepperoni chopped
  • 8 ounces mozzarella cheese cubed (or mini balls)
  • 1/4 cup chopped Pepperoncini more if you want it more spicy
  • 1/2 cup sliced black olives
  • 1/4 cup sliced red onion
  • 1 cup halved grape tomatoes

For the dressing:

  • 1/3 cup red wine vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon dried oregano
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 2 teaspoons honey
  • 1/2 cup light tasting olive oil
  • 2 tablespoon paleo mayonnaise I like Primal Kitchen brand

INSTRUCTIONS

  • Add all of the dressing ingredients into a mason jar with a lid and shake well. Store in the refrigerator if you have time before serving. Shake well before serving.
  • Chop the romaine lettuce and place in a large bowl. Top the lettuce with the rest of the ingredients. Shake the dressing well and pour over the salad. Toss to coat and serve immediately.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 9.5g | Protein: 15.1g | Fat: 27.3g | Cholesterol: 32.9mg | Sodium: 794mg | Fiber: 2.7g | Sugar: 4.5g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!