Italian Antipasto Salad Platter Recipe

Name: Italian Antipasto Salad Platter Recipe
Ingredients: 4 to 5 cups kale, thinly sliced (or romaine); 1 cup roasted red peppers, drained; 1 cup artichoke hearts, drained and cut into bite-size pieces; 1 cup cucumber, peeled and cut into bite-size pieces; 1 cup tomatoes (diced or cherry); 1/2 cup red onion, halved and then thinly sliced; 1 cup olives, pitted; 1/4 cup pepperoncini, drained and sliced; 8 oz genoa salami, cut into 1/4 to 1/2" cubes; 8 oz mozzarella pearls; 1/4 cup parmesan cheese, grated; 1/4 cup basil, fresh (torn or chiffonade); 1/3 cup olive oil; 3½ tablespoons red wine vinegar; 2 teaspoons garlic, minced; 3 teaspoons Italian seasoning; 1 tablespoon sweetener (Sugar or a 1:1 sugar substitute such as granulated monk fruit sweetener); 1 teaspoon kosher salt; 1/2 teaspoon pepper

"Italian Antipasto Salad Platter Recipe is the perfect salad for a crowd. All your favorite antipasto ingredients but in a salad! Keto low carb..."

INGREDIENTS

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4 to 5 cups kale, thinly sliced (or romaine)

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1 cup roasted red peppers, drained

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1 cup artichoke hearts, drained and cut into bite-size pieces

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1 cup cucumber, peeled and cut into bite-size pieces

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1 cup tomatoes (diced or cherry)

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1/2 cup red onion, halved and then thinly sliced

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1 cup olives, pitted

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1/4 cup pepperoncini, drained and sliced

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8 oz genoa salami, cut into 1/4 to 1/2" cubes

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8 oz mozzarella pearls

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1/4 cup parmesan cheese, grated

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1/4 cup basil, fresh (torn or chiffonade)

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1/3 cup olive oil

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3½ tablespoons red wine vinegar

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2 teaspoons garlic, minced

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3 teaspoons Italian seasoning

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1 tablespoon sweetener (Sugar or a 1:1 sugar substitute such as granulated monk fruit sweetener)

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1 teaspoon kosher salt

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1/2 teaspoon pepper

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