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. ########################################### 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!