đź«’ What Makes This Recipe So Good
It’s basically charcuterie on a bed of lettuce! This antipasto salad is loaded with healthy fats and protein, which makes it a perfect main course. There’s absolutely no cooking involved. None. You don’t even have to pull out the blender to make the dressing! The easy Italian vinaigrette is tangy and herbaceous. It’s made from a blend of extra virgin olive oil, red wine vinegar, dijon mustard, and a handful of spices. If you’re watching your carbs, you’re in luck here. The vinaigrette only has 1g total carbs, and 0g net! The antipasto salad as a whole is low carb and keto-friendly.
👩🏼‍🍳 Chef’s Tips
The homemade Italian vinaigrette only takes a couple of minutes to make, but you can use a store-bought vinaigrette if you want. Personally, I like the way a homemade vinaigrette lets you really dial in the flavors so you’ve got your perfect dressing! Can’t find mozzarella balls? You can use cubed mozzarella instead, or use provolone or feta! Turn this into an antipasto pasta salad by adding cooked, cooled pasta to the mix. I prefer a good spiral noodle for this, like rotini or fusilli. To meal prep this salad, prepare it as instructed and divide it into servings. Refrigerate the salad and the vinaigrette in airtight containers – your meals will keep up to 5 days! Store the dressing separately from the salad, then add it when you’re ready to eat. The dressing will keep up to 3 weeks.
🥗 More Delicious Salad Recipes
Mexican Salad with Cilantro-Lime Dressing Spinach Salad with Hot Bacon Dressing Salmon Salad Blackened Shrimp Salad Kale Caesar Salad The Best Spinach Salad with Apples, Cranberries, and Maple Vinaigrette Zucchini Salad Deviled Egg Salad Big Mac Salad Easy 7 Layer Salad with Homemade Dressing
