S02:EP09 – Keto Italian Dinner Part I: Antipasti Salad (Antipasto Salad Recipe)

Buon giorno! Welcome to Part I of a three-part miniseries where we’re making a keto-friendly Italian dinner.

Yes, you read that right. Italian food: one of the most challenging food genres from which to make low-carb recipes. But we’re doing it. And we’re doing it right.

Our meal starts with the antipasti – the appetizer course, and we’re filling it with fresh and flavorful veggies, herbs, meats, and cheeses.

We’re making, Antipasti Salad.

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For the antipasti salad, you’ll need:

Artichoke hearts
Olives (we used black and green garlic-stuffed)
Grape tomatoes
Roasted red peppers, marinated
Cremini mushrooms, quartered
Spinach leaves
Onion (we used red onion)
Salami (we used soprasetta)
Fresh basil
Fresh mozzarella cheese

For the keto Italian dressing, you’ll need:

Extra virgin olive oil
Balsamic vinegar
Lemon juice
Garlic powder
Rosemary
Thyme
Oregano
Shredded basil
Black pepper, freshly ground
Salt

Garnish with flakes of parmesan cheese, pan-roasted pine nuts, pepperoncini, and additional salt and pepper to taste.

Enjoy!