Keto Antipasto Salad
Lovely flavors, a crisp and bright dressing, and plenty of crunch make this Keto Antipasto salad a popular pick for BBQs, pot-lucks, meal prepping lunches, or as a light dinner.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Keto Lunches, Salad
Cuisine: Mediterranean
Keyword: cauliflower, keto lunch, keto vegetable recipes, keto vegetables, make ahead, picnic recipes, shrimp, vegetables
Servings: 8 servings
Calories: 189kcal
- 8 cups cauliflower chopped
- 4 ounces salami sliced
- 1 cup cherry tomatoes halved
- 1/2 cup artichoke hearts halved
- 2 tbsp capers drained
- 1/4 cup red onion sliced thinly
- 1/2 cup olives drained
- 1/2 cup roasted red bell pepper sliced
- 1/2 cup mozzarella balls halved
- 1/4 cup olive oil or your favorite salad oil
- 2 tbsp red wine vinegar
- 2 tbsp parsley chopped
- 1 1/2 tbsp Italian seasoning
1. Trim the cauliflower and cut it into bite-size pieces.
2. To prepare the dressing, whisk the oil, red wine vinegar, and Italian seasoning.
3. Pop everything into a large bowl and toss well to combine.
4. Chill and serve!
Serving: 1.5cups | Calories: 189kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 791mg | Potassium: 430mg | Fiber: 4g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 1mg | Net Carbohydrates: 5g