Ingredients:
- 1 medium zucchini or yellow squash spiralized (8 oz.)
- 2 cups cubed fresh mozzarella cheese 8 oz.
- 1 cup cubed salami or pepperoni 4 oz.
- 1 14 oz. can quartered artichoke hearts drained
- 1 12 oz. jar marinated mushrooms drained
- 1 7 oz. jar roasted red peppers drained and chopped
- 1 cup mixed olives with or without pits 5 oz.
- 1/2 cup pickled pepperoncini drained and sliced or pickled hot cherry peppers (1.5 oz.)
Dressing:
- 1 serving Creamy Tomato Basil Keto Chow
- 1/2 cup extra virgin olive oil 4 oz.
- 1/4 cup red wine vinegar
- 2 cloves garlic crushed
- 1/2 cup grated parmesan cheese 2 oz.
- 1/4 cup fresh basil leaves loosely packed
- 1/4 cup fresh flat leaf parsley loosely packed
Directions:
- Combine the spiralized zucchini, mozzarella cheese, salami, artichokes, mushrooms, roasted red peppers, olives, and pepperoncini in a large bowl.
- Dissolve the Keto Chow in 1/4 cup of room temperature water.
- In a separate bowl or pitcher mix the Keto Chow, extra virgin olive oil, red wine vinegar, and crushed garlic together until all the Keto Chow is dissolved and the dressing is velvety and smooth.
- Add the dressing to the salad and toss to combine.
- Add the parmesan cheese to the salad and stir again.
- Allow the salad to rest, tightly covered in the refrigerator for at least 30 minutes, up to overnight.
- Stir in the fresh basil and parsley before serving the salad.
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Nutrition Facts
Keto Antipasto Salad
Serving Size
1 serving
Amount per Serving
Calories
366.22
% Daily Value*
Fat
29.11
g
45
%
Saturated Fat
9.01
g
56
%
Trans Fat
0.22
g
Polyunsaturated Fat
2.28
g
Monounsaturated Fat
14.69
g
Cholesterol
38.69
mg
13
%
Sodium
1382.02
mg
60
%
Potassium
506.44
mg
14
%
Carbohydrates
10.25
g
3
%
Fiber
4.46
g
19
%
Sugar
2.77
g
3
%
Sugar Alcohol
0.04
g
Net Carbs
5.75
g
Protein
15.62
g
31
%
Vitamin A
169.79
IU
3
%
Vitamin C
56.05
mg
68
%
Calcium
328.65
mg
33
%
Iron
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
