Keto Antipasto Salad

Why This Is Strictly Keto

Every ingredient is a whole food: leafy greens, vegetables, cured meats, fresh cheese and an olive oil vinaigrette. There are no croutons, no pasta and no sugary dressing — the usual antipasto platter, tossed together in a bowl.

Ingredients

• 1 large head romaine lettuce, chopped (about 6 cups)
• 1 cup cherry tomatoes, halved
• 1 large cucumber, halved and sliced
• 8 oz mozzarella pearls (ciliegine), drained
• 4 oz Genoa salami, sliced and cut into strips
• 3 oz prosciutto, torn into pieces
• ¼ small red onion, thinly sliced
• ⅓ cup fresh basil leaves, torn

Red wine vinaigrette

• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. Make the dressing: Whisk the olive oil, vinegar, mustard, garlic, oregano, salt and pepper together in a small bowl or shake in a jar until emulsified.

2. Build the salad: In a large bowl or on a wide platter, combine the romaine, tomatoes, cucumber, mozzarella, salami, prosciutto and red onion.

3. Dress and toss: Pour over about two-thirds of the dressing and toss gently, adding more to taste.

4. Finish: Scatter the basil on top and serve right away.

Nutritional Info (per serving, approximate)

Tips

• Dry the lettuce well so the dressing clings instead of pooling.
• To make ahead, keep the dressing, tomatoes, cucumber and cheese separate from the greens and toss just before serving.
• Check the labels on cured meats and choose brands without added sugar.