November 19 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Antipasto salad
This filling antipasto salad is packed with traditional Italian cold cuts and topped with crumbled chili and basil. It's low carb, loaded with flavor and requires absolutely zero cooking.
USMetric
servingservings
Ingredients
Salad
- 10 oz. (6 cups) 280 g (1.4 liters) Romaine lettuce, chopped into pieces
- 2 tbsp 2 tbsp fresh parsley, chopped
- 5 oz. (1¼ cups) 140 g (300 ml) fresh mozzarella cheese, sliced in small pieces
- 3 oz. 85 g Parma ham, "proscuitto", thinly sliced
- 3 oz. 85 g salami, thinly sliced
- 5 oz. 140 g canned artichokes in water, drained and quartered
- 3 oz. 85 g canned roasted red peppers, drained
- 1 oz. (4 tbsp) 28 g (60 ml) sun-dried tomatoes in oil, strained and chopped
- 1 oz. (31⁄3 tbsp) 28 g (50 ml) olives, whole and pitted, or sliced
- 1⁄3 cup (½ oz.) 80 ml (14 g) fresh basil
- 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
- ½ tbsp ½ tbsp sea salt
- 4 tbsp 4 tbsp olive oil
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www.dietdoctor.com
Making low carb simple
Instructions
- Chop or tear the lettuce into smaller pieces. Distribute it on plates or a large platter. Add the parsley.
- Layer the antipasto ingredients on top.
- In a mortar or small bowl, add basil, finely chopped chili, and salt. Crush with a wooden spoon or use the mortar and pestle. Sprinkle over salad and drizzle with olive oil.
Tip!
To keep the lettuce crisp, make sure to add the dressing at the time of serving, not beforehand. This salad is based on classic Italian cold cuts but you can always personalize it to your own liking. For example, you can replace ham and salami with tuna or mackerel in tomato sauce. You can also add chicken leftovers, marinated shrimp, or crab meat. For some extra protein, add some boiled eggs.
Hi, Becky! I haven't personally made this one yet, but I bet it's delicious!
Thanks for the feedback, Shelly-Ann! So glad you love it!