Low Carb Antipasto Salad {Gluten Free}
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.
  • 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.
  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, jalapeƱo, 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.
Recipe by Sassy Southern Yankee at https://sassysouthernyankee.com/2016/04/low-carb-antipasto-salad-gluten-free/