Keto Chopped Salad Recipe
Crisp romaine tossed with Genoa salami, creamy provolone, briny olives, and pepperoncini in a zesty scratch vinaigrette for a hearty low-carb chopped salad.
Ingredients
- 1/3 Cup olive oil
- 3 Tablespoons red wine vinegar
- 1 teaspoon sugar free granulated sweetener
- 1 Clove garlic, minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- pepper to taste
- 12 cups Chopped Romaine Lettuce
- 6 Ounces Genoa Salami, cut into 4ths
- 1 1/2 Cup cherry tomatoes, cut in half
- 1/2 Cup sliced black olives
- 1/4 Cup sliced pepperoncinis
- 1/2 Cup chopped provolone cheese
- 1/4 Cup shredded parmesan
- 1/2 small red onion, thinly sliced
Instructions
- Whisk the olive oil, red wine vinegar, sugar free granulated sweetener, garlic, Dijon Mustard, Italian seasoning, kosher salt, and pepper in a small mixing bowl, then set the dressing aside. The oil and vinegar should look blended and lightly silky rather than separated into distinct layers.
- Add the chopped romaine, Genoa salami, cherry tomatoes, black olives, pepperoncinis, red onion, provolone, and Parmesan to a large salad bowl. Keep the pieces bite-sized so the toppings distribute evenly through the greens.
- Use salad tongs to lift and turn the ingredients, then pour in the dressing and toss again until coated. The leaves should glisten lightly while still looking crisp and full, not weighed down by dressing.
Notes
Texture tip: Spin washed romaine thoroughly before chopping to remove excess moisture and prevent diluting the vinaigrette. Onion tip: Soak thinly sliced red onion in ice water briefly before draining to soften its sharpness while keeping it crunchy. Storage: Store the chopped vegetables, meats, cheeses, and vinaigrette in separate airtight containers in the refrigerator, tossing them together just before serving. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.