ANTIPASTO SALAD WITH PESTO VINAIGRETTE

SERVINGS: 4

EGG-FREE SOY-FREE

PREP TIME: 10 MINUTES

TOTAL TIME: 10 MINUTES

ANTIPASTO SALAD WITH PESTO VINAIGRETTE

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.

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ANTIPASTO SALAD WITH PESTO VINAIGRETTE
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