Antipasto Salad

Say goodbye to plain, boring salads! Instead, make this tangy and rejuvenating Antipasto Salad. It's a low-carb option that will keep you satisfied but boasts tons of flavor to keep your taste buds happy too. Every fork full is filled with salami, pepperoni, artichoke hearts, juicy tomatoes, lettuce, cheese, banana peppers, and tangy olives. It's all drizzled in a homemade balsamic vinegar and mustard dressing.

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Course: Salad

Cuisine: Italian

Prep Time: 15

Servings:

Calories: 372kcal

Ingredients

5 ounces salami
5 ounces mini pepperoni
2 jars olives
Marinated artichoke hearts 12 ounces
Grape tomatoes
Lettuce – Any variety you like
8 ounces Mozzarella Cubes
8 ounces Pepper Jack Cubes
½ - 1 cup Banana Peppers
Parsley optional

Dressing Ingredients

⅓ Cup olive oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon lemon juice
1 Tablespoon Dijon Mustard
2 Cloves Minced Garlic
Salt to taste
Pepper to taste

Instructions

Prepare the dressing by whisking together all the ingredients.
Assemble the salad by first adding the lettuce on the bottom.
Add meats, cheese, artichoke hearts, tomatoes, banana peppers, olives, and parsley together.
Toss salad with tongs. Then, drizzle dressing on top and toss again.

Notes

You can easily swap out any of the ingredients to fit your preferences. Mushrooms, bell peppers, sun-dried tomatoes, green onions, and Colby cheese are all ideas to consider.
For meal prepping, chop and dice all the ingredients and keep them separate until you are ready to serve. The dressing can be made up to a week in advance. You can make as many batches as you want.
This is a very large salad and makes great leftovers. Once the dressing is added it will wilt the lettuce faster as it sits in the fridge.

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