Antipasto Salad

4.80 From 35 reviews . Help us out! Review HERE.Help out & review HERE

This low-carb antipasto salad is an EASY crowd-pleaser with chopped romaine and Italian classics like salami, olives, cheese, and prosciutto.

Prep: 20

Total: 20

Servings: servings

Save Recipe Review Print

Ingredients

FOR THE SALAD:

2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
4 ounces baby arugula leaves about 4 cups
4 ounces Genoa salami quartered lengthwise, then cut into bite-size pieces
4 ounces sliced prosciutto chopped into bite-size pieces
6 ounces marinated quartered artichoke hearts drained and patted dry
½ cup mixed olives about 3 ounces
12 ounces roasted red peppers drained, coarsely chopped, and patted dry
1 pint cherry or grape tomatoes halved
⅓ cup crumbled feta cheese
Chopped fresh parsley, basil, chives, or a combination

FOR THE DRESSING:

¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.

Nutrition

Serving: 1of 6Calories: 340kcalCarbohydrates: 10gProtein: 10gFat: 29gSaturated Fat: 8gCholesterol: 35mgPotassium: 439mgFiber: 2gSugar: 4gVitamin A: 1520IUVitamin C: 53.3mgCalcium: 117mgIron: 2mg