Quick and Easy Keto Antipasto Salad

This Low Carb recipe take just a few minutes to make and can be prepped ahead of time to save you even more time in the kitchen. {WW 11 Points}

Course Appetizer, Salad, Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes

Total Time 10 minutes

Servings servings

Calories 369kcal

Author Ginny

Chop all of the ingredients into bite sized pieces
Add the romaine lettuce to the bowl and then place all of the other ingredients on top.
Mix the ingredients immediately prior to serving.
Serve and drizzle with Italian dressing.

Serve as an appetizer, lunch, or dinner.

You can leave the meat out if you want a vegetarian antipasto recipe. Then swap in with artichoke hearts or other items to make it heartier.

You can double the recipe if you want to serve a larger crowd.

Meal prep options:

Have the lettuce, artichoke hearts, salami, and pepperoni chopped and ready to go and stored in sealed containers in the fridge.
Put the lettuce in a larger container.
Mix together the salami and pepperoni and place them in a small, lidded container.
Put the artichoke hearts, pepperoncini, and black olives in a small bowl.
Mix the parmesan and mozzarella cheese together.
Put the dressing in a small container so it’s ready to use and drizzle right before serving.
This salad will last up to five days in the fridge assembled or unassembled. Keep the dressing off of the salad to have it last a bit longer.