KETO MOZZARELLA SALAMI SALAD

This Keto Mozzarella Salami Salad is a smart and delicious play on a classic antipasto plate.

Chopped spring mix lettuce is combined with shredded cabbage which serves as the crunchy base for a salad made with creamy mozzarella balls (bocconcini), Genoa salami, peperoncini, and green olives.

INGREDIENTS

Pepperoncini 

 Olive spread 

Mozzarella balls 

In a medium bowl, mix the green-olive tapenade with the peperoncini and ¼ cup of the oil. Add the bocconcini and toss.

INSTRUCTIONS 

In a small bowl, whisk the lemon juice with vinegar, garlic and oregano. Whisk in the remaining ¼ cup of olive oil and season the dressing with salt and pepper.

In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well.

Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.

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KETO MOZZARELLA SALAMI SALAD 

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