How to Make Antipasto Salad!

Looking for a new summer salad? This low carb Antipasto Salad is loaded with flavor from prosciutto, salami, kalamata olives, tomatoes, pepperoncini and more! It's tossed with lettuce and a simple homemade dressing. An Italian salad that's perfect for backyard parties, BBQs, lunches and more!

RECIPE HERE -- julieseatsandtreats.com/antipasto-salad/

INGREDIENTS

Salad
6 c. chopped romaine
½ c. chopped prosciutto
½ c. chopped salami
8 oz Mozzarella cheese cut into bite-size pieces
1 c. grape tomatoes halved
14 oz can artichokes drained and cut into bite size pieces
4-6 small pepperoncinis chopped
½ c. roasted red peppers drained and sliced
½ c. pitted and chopped Kalamata olives

Dressing
¼ c. extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp dijon mustard
1 Tbsp lemon juice
¼ tsp garlic powder

¼ tsp onion powder
¼ tsp dried oregano
Freshly ground black pepper to taste

INSTRUCTIONS
In a large bowl layer romaine on the bottom. Arrange the salad ingredients on top of the lettuce.
In a small bowl whisk together the dressing ingredients. Pour over the top of the salad and toss all ingredients to combine.

NOTES
Switch the cheese! You can swap low-moisture mozzarella for fresh mozzarella or try cubed provolone cheese. Sometimes I sprinkle some grated Parmesan cheese over the top of the salad, too!
For the meat, there are lots of different kinds of Italian hard salami to choose from – if you look near the specialty cheese at the store there’s usually a lot of options. Pepperoni is also great in this salad!
You could also add sun-dried tomatoes instead of roasted red peppers, or add both!
It’s also really easy to double or triple the recipe and serve it as a side dish at potlucks, BBQs or parties.