SERVINGS: 4
EGG-FREE SOY-FREE
PREP TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES
MACROS:
Fat: 74%
Carbs: 6%
Protein: 20%
PER SERVING:
Calories: 278
Total Fat: 23 g
Total Carbs: 4 g
Net Carbs: 1 g
Fiber: 2 g
Sugar: 1 g
Sugar Alcohol: 1 g
Protein: 14 g
Ingredients
- FOR THE PESTO VINAIGRETTE
- 1 tablespoon prepared pesto
- 1 tablespoon vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon Truvía
- ½ teaspoon black pepper
- FOR THE SALAD
- 1 cup pearl-style fresh mozzarella cheese, or 1 cup cubed fresh mozzarella
- ½ cup cherry tomatoes, halved
- ½ cup sliced green olives
- 4 ounces diced salami
- 4 cups mixed greens
Directions
FOR THE PESTO VINAIGRETTE: In a small bowl, whisk together the pesto, oil, vinegar, sweetener, and pepper.
FOR THE SALAD: In a large bowl, toss together the cheese, tomatoes, olives, and salami. Pour the pesto vinaigrette over it and mix well.
Divide the greens among four plates. Top each with one-fourth of the tomato and cheese mixture.
VARIATIONS TO TRY
- Omit the Truvía and apple cider vinegar and use balsamic vinegar instead.
- Omit the greens and serve in little appetizer cups for a party.
Summary
Recipe Name
ANTIPASTO SALAD WITH PESTO VINAIGRETTE
Author Name
Chelsea Islan
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 1 Review(s)
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