Low Carb Antipasto Salad {Gluten Free}

Looking for a low carb salad packed full of flavor?  Well look no further because my Low Carb Antipasto Salad is going to knock your socks off!  This salad is sure to please all of your taste buds and keep you feeling satisfied without all of the carbs. ***This is not a low fat salad.

Low Carb Antipasto Salad from Sassy Southern Yankee

On a side note I was rear ended the other day and am looking for a new car.  Any of my mommy/Daddy friends out there have a recommendation on a crossover/SUV that’s great for two (in the future) little ones, a boxer and will survive my Target and Costco shopping trip addictions?  I had my last car for 10 years, so researching a replacement is terrifying!

Ingredients for Low Carb Antipasto Salad:

1 16 oz Block Cheddar Cheese, cubed

1 16oz Block Provolone Cheese, Cubed

1 16 Oz Fresh Organic Baby Bella Mushrooms, sliced

1 Lb Hard Salami, cubed

1/2 LB Pepperoni, cubed

1 6oz Jar Green Olives (or whatever your favorite olives are)

1 Onion, diced

1 Green Pepper, diced

1 Jar Roasted Red Peppers, drained and diced

1 Jalapeno Pepper, sliced

3/4 Cup of Your favorite Italian Dressing

1 Teaspoon Dried Oregano

1/2 Teaspoon Fresh Cracked Black Pepper

1 Teaspoon Dried Parsley or 1/2 Cup Fresh if you have it.

1 Pint Fresh Baby Bella Mushrooms, sliced thin and added last

Prep is half the battle with this Low Carb Antipasto Salad, and with everyday life I feel.  I like to make this salad on Sunday nights and put it into 1 cup containers to eat all week.

In a large bowl add the Italian dressing, Oregano, Black Pepper.  Next add the onion, jalapeño, roasted red pepper and green pepper.  I like to let them swim in the Italian dressing to marinade a bit before everything else joins the party.

Low Carb Antipasto Salad Veggies

Now drain the Olives and cut them in half adding them to the bowl.  Then wash the mushrooms removing any dirt; then slice them as thin as you like and add them to the bowl.

Low Carb Antipasto Salad Meats and Cheeses

Next chop the cheese and meat into 1/4-1/2 inch cubes and add it to the bowl. ***If you have a Gluten allergy please make sure that the meats that you purchase are in fact “Gluten Free”. I like to add baby bella mushrooms too at the very end so they don’t get soggy but if you are not a mushroom fan feel free to omit them.

Low Carb Antipasto Salad with Mushrooms

Give everything one good toss and the Low Carb Antipasto Salad is done!  The nice thing is this tastes amazing and it’s great for BBQ,s and Potlucks galore because you don’t have to worry about it spoiling.  If you wanted to add a bit more greens you could serve it over some baby Spinach or Ice Burg.

Low Carb Antipasto Salad

Low Carb Antipasto Salad {Gluten Free}
Author: 
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Looking for a low carb salad packed full of flavor? Well look no further because my Low Carb Antipasto Salad is going to knock your socks off! This salad is sure to please all of your taste buds and keep you feeling satisfied without all of the carbs.
Ingredients
  • 1 16 oz Block Cheddar Cheese, cubed
  • 1 16oz Block Provolone Cheese, Cubed
  • 1 16 Oz Fresh Organic Baby Bella Mushrooms, sliced
  • 1 Lb Hard Salami, cubed
  • ½ LB Pepperoni, cubed
  • 1 6oz Jar Green Olives (or whatever your favorite olives are)
  • 1 Onion, diced
  • 1 Green Pepper, diced
  • 1 Jar Roasted Red Peppers, drained and diced
  • 1 Jalapeno Pepper, sliced
  • ¾ Cup of Your favorite Italian Dressing
  • 1 Teaspoon Dried Oregano
  • ½ Teaspoon Fresh Cracked Black Pepper
  • 1 Teaspoon Dried Parsley or ½ Cup Fresh if you have it.
Instructions
  1. Prep is half the battle with this Low Carb Antipasto Salad, and with everyday life I feel. I like to make this salad on Sunday nights and put it into 1 cup containers to eat all week.
  2. In a large bowl add the Italian dressing, Oregano, Black Pepper. Next add the onion, jalapeño, roasted red pepper and green pepper. I like to let them swim in the Italian dressing to marinade a bit before everything else joins the party.
  3. Now drain the Olives and cut them in half adding them to the bowl. Then wash the mushrooms removing any dirt; then slice them as thin as you like and add them to the bowl.
  4. Next chop the cheese and meat into ¼-1/2 inch cubes and add it to the bowl. Give everything one good toss and the Low Carb Antipasto Salad is done! The nice thing is this tastes amazing and it's great for BBQ,s and Potlucks galore because you don't have to worry about it spoiling. If you wanted to add a bit more greens you could serve it over some baby Spinach or Ice Burg.

 

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