Easy Italian Antipasto Salad Recipe

This low carb appetizer plate of mixed greens formula is entirely adaptable. Utilize your most loved marinated vegetables and Italian meats to make this speedy and simple without gluten supper.

I like to utilize prosciutto and salami or pepperoni. What’s more, at any rate three unique vegetables. Simply make certain to peruse the names and search for meats that have clean fixings. For this plate of mixed greens, I found a prosciutto with just pork and salt, and a pepperoni with only a couple of fixings.

Search for credible Proscuitto di Parma with the five-pointed Parma crown logo—it’s made without any added substances or additives, just ocean salt, air and time.

Antipasto Salad

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Recipe by cookeatpaleo Course: Appetizers, MainCuisine: ItalianDifficulty: Easy


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To make an antipasto salad platter, layer the ingredients starting with a bed of romaine lettuce. Then arrange the meat and vegetables over the salad greens and drizzle with the dressing


  • 1 head head or 2 hearts romaine chopped

  • 4 ounces prosciutto cut in strips

  • 4 ounces salami or pepperoni cubed

  • 1/2 cup artichoke hearts sliced

  • 1/2 cup olives mix of black and green

  • 1/2 cup hot or sweet peppers pickled or roasted

  • Italian dressing to taste


  • Combine all ingredients in a large salad bowl. Toss with dressing.


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