KETO ANTIPASTO SALAD
INGREDIENTS
- 1 head Cauliflower, approximately 4 cups florets
- ½ pound Genoa Salami, cut into bite size pieces
- ½ pound Prosciutto, cut into bite size pieces
- 3 ounces Pepperoncinis
- 5 ounces Roasted red peppers
- 13.75 ounces Artichoke Heart quaters, drained
- 3 ounces Black olives
- 8 ounces Fresh mozzarella, we used small balls or you can cut into bite size cubes.
- 5-6 leaves Fresh Basil
DRESSING:
- 1 cup Olive oil
- 1/2 cup Red wine vinegar
- 2 teaspoon Garlic powder
- 2 teaspoon Dried oregano
- 1 teaspoon Onion powder
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 teaspoon Lemon juice
INSTRUCTIONS
In a small bowl whisk together the dressing ingredients. Set aside.
Cut cauliflower into bite-size florets and place them in a pot with approximately 1 inch of water. Place lid on the pot and bring to a boil steaming the cauliflower for 3-5 minutes until it is slightly tender.
Drain the cauliflower and pat dry. Place in a gallon size resealable bag, or a resealable container and pour half of the dressing over it. Place in refrigerator to marinate for at least 1 hour or overnight.
Next day toss all ingredients together and pour remaining dressing over the antipasto salad.
Chill until ready to serve.
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