It’s be a super long week and it’s only Wednesday. Work is crazy this week and traffic is insane with school starting/post hurricane/flooding. It takes me three times as long to get home from the office as it did three weeks ago. Though I feel like normalcy is slowly returning to most of Houston. The flood waters are receding, people are returning to work, and homes are being repaired. Woo! All of that being said, I definitely needed an easy lunch to power the week. This Low Carb Antipasto Salad was the perfect solution. It comes packed with flavor, is super colorful, and has all of those charcuterie meats you crave! It’s also dairy free, gluten free and mostly paleo.
Low Carb Antipasto Salad Ingredients
This vibrant salad has a fun mix of charcuterie meats and marinated vegetables.
Cue all of the glorious, salty, briny and delicious meats. This salad has a healthy helping of prosciutto, dry coppa, Crespone and Genoa salami. I LOVE the Crespone – a course ground salami from Northern Italy often seasoned with salt, pepper, garlic and wine. I pick up the Columbus Crespone at my local grocer, and it’s so good. Dry coppa is another favorite of mine. It’s tender, fatty and has a hint of red wine flavor. The Columbus Dry Coppa is my fave. Prosciutto and Genoa salami are fairy ubiquitous, and many grocers carry at least one brand. If I want to splurge, I pick up some of the San Daniele 24 month aged prosciutto.
Believe it or not, Boar’s Head Deli Dressing is straight up olive oil, red wine vinegar and spices. That’s it! No hidden sugar or other additives. We love it because it’s dairy free, gluten free, Whole30 and low carb. What more could you ask for? It’s also super flavorful, and does a good job of coating the lettuce leaves. Any other red wine vinegar based dressing will work with this salad – homemade or store bought.
The other fun salad ingredients include marinated artichoke hearts, fire roasted red peppers, pepperoncini’s, marinated olives, and sweet cherry peppers. Oh! There are fresh grape tomatoes, too. All of these ingredients are chopped up before being tossed with lettuce and dressing. Every bite of the salad will be bursting with flavor.
What are some of your favorite antipasto salad ingredients? Do you have a favorite dressing? Please share in the comments! I hope you enjoy.
Low Carb Antipasto Salad
This gorgeous and colorful dairy-free antipasto salad is low carb, full of flavor and easy to whip up. Who knew antipasto sans cheese could be so good?
- 2 oz Crespone
- 2 oz Salami
- 1 oz Prosciutto
- 1 oz Dry Coppa
- 2 heads Romaine hearts , about 85 to 100g each
- 4 oz grape tomatoes
- 4 whole artichoke hearts , canned
- 2 oz roasted red peppers , jarred
- 4-6 whole sweet cherry peppers
- 1 oz marinated Greek olives , pitted
- 2-4 whole pepperoncini peppers
- 2 oz Boar's Head Deli Dressing , or other red-wine based vinaigrette
Finely chop all meats and set aside.
Chop all marinated vegetables. I like to reserve a couple of cherry peppers for garnish. **Make sure the olives are pitted**. Set aside.
Chop the lettuce and place in a large mixing bowl. Season the lettuce with salt and pepper and gently toss.
Add the chopped meat and marinated ingredients. Gently toss with the seasoned lettuce. Pour the dressing over the salad, and toss with tongs if desired.
Serve immediately. Garnish with leftover sweet cherry peppers.
Serve alongside roasted chicken if you need more protein.
Nutrition Info (Note - this is an estimate, and actual nutrition facts will vary based on brands purchased and actual amounts used).
Calories: 586; Total Fat: 44g; Saturated Fat: 10g; Trans Fat: 0g; Cholesterol: 72 mg; Total Carbohydrates: 19g; Fiber: 9g; Sugar: 7g; NET CARBS: 10g; Protein: 25g.