Low Carb Antipasto Salad {Gluten Free}


  • 1 Jalapeno Pepper, sliced
  • ¾ Cup of Your favorite Italian Dressing
  • 1 Teaspoon Dried Oregano
  • ½ Teaspoon Fresh Cracked Black Pepper
  • 1 Teaspoon Dried Parsley or ½ Cup Fresh if you have it.
  • 1 16 oz Block Cheddar Cheese, cubed
  • 1 16oz Block Provolone Cheese, Cubed
  • 1 16 Oz Fresh Organic Baby Bella Mushrooms, sliced
  • 1 Lb Hard Salami, cubed
  • ½ LB Pepperoni, cubed
  • 1 6oz Jar Green Olives (or whatever your favorite olives are)
  • 1 Onion, diced
  • 1 Green Pepper, diced
  • 1 Jar Roasted Red Peppers, drained and diced
    Low Carb Antipasto Salad {Gluten Free}


  1. Prep is half the battle with this Low Carb Antipasto Salad, and with everyday life I feel. I like to make this salad on Sunday nights and put it into 1 cup containers to eat all week.
  2. In a large bowl add the Italian dressing, Oregano, Black Pepper. Next add the onion, jalapeño, roasted red pepper and green pepper. I like to let them swim in the Italian dressing to marinade a bit before everything else joins the party.
  3. Now drain the Olives and cut them in half adding them to the bowl. Then wash the mushrooms removing any dirt; then slice them as thin as you like and add them to the bowl.
  4. Source Blog>>http://sassysouthernyankee.com/2016/04/low-carb-antipasto-salad-gluten-free/

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