This easy Keto Antipasto Salad is packed full of Italian meats, cheeses, and vegetables for a delicious low carb side dish that is perfect for parties!
Course Side
Cuisine American
Keyword antipasto salad, cauliflower recipe, keto side dish, low carb side dish
Prep Time 20minutes
Cook Time 5minutes
Marinate 1day
Total Time 1day25minutes
Servings 8
Calories 444kcal
Author Kat Jeter & Melinda Caldwell
Ingredients
1head Cauliflowerapproximately 4 cups florets
½poundGenoa Salamicut into bite size pieces
½poundProsciuttocut into bite size pieces
3ouncesPepperoncinis
5ouncesRoasted red peppers
13.75ouncesArtichoke Heart quatersdrained
3ouncesBlack olives
8ouncesFresh mozzarellawe used small balls or you can cut into bite size cubes.
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.