1. Can I make this salad ahead of time?

Absolutely! Just keep the dressing separate until you’re ready to serve. That way, your romaine stays nice and crunchy.

2. What’s the best way to store leftovers?

Store the salad in an airtight container in the fridge. If you’ve already added the dressing, eat it within a day so the greens don’t get soggy. If undressed, it’ll last 2-3 days.

3. Can I use a store-bought dressing?

Of course! A good quality Italian dressing or balsamic vinaigrette works in a pinch. But trust me, the lemon olive oil dressing in this recipe is worth the tiny bit of effort.

4. Is this salad keto-friendly?

Yes, it’s low-carb and keto-friendly, especially if you skip the roasted red peppers or tomatoes for even fewer carbs.

5. Can I make it vegetarian?

Totally! Skip the meats and add more veggies like cucumbers, roasted zucchini, or even grilled eggplant.

Antipasto Salad Recipe By JunoRecipes

Name: Antipasto Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 3 cups romaine, chopped; 1/2 cup green olives, halved; 1/2 cup medium black olives; 1/2 cup cherry tomatoes, halved; 1/2 cup mini pepperoni; 1/4 cup jarred roasted red peppers, chopped; 8 ounces Genoa salami, cut into bite-sized pieces; 1/2 cup mozzarella cheese balls; 13 ounces artichoke hearts, quartered; 8 ounces provolone cheese, cut into bite-sized pieces; 1/4 cup olive oil (for dressing); 2 tablespoons lemon juice (for dressing); 1 teaspoon Italian seasoning (for dressing)

Antipasto Salad

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A vibrant antipasto salad packed with Italian-inspired flavors, perfect as a starter or a main dish.

Author: contactjunorecipes-com
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No Cooking Required
Cuisine: Italian
Diet: Vegetarian (can be customized)

Ingredients

3 cups romaine, chopped
1/2 cup green olives, halved
1/2 cup medium black olives
1/2 cup cherry tomatoes, halved
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers, chopped
8 ounces Genoa salami, cut into bite-sized pieces
1/2 cup mozzarella cheese balls
13 ounces artichoke hearts, quartered
8 ounces provolone cheese, cut into bite-sized pieces
1/4 cup olive oil (for dressing)
2 tablespoons lemon juice (for dressing)
1 teaspoon Italian seasoning (for dressing)

Instructions

Prep Your Ingredients: Wash and chop all veggies: romaine, cherry tomatoes, and jarred roasted red peppers.
Assemble the Salad: In a large bowl, combine all salad ingredients and toss gently.
Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, and Italian seasoning.
Dress It Up: Pour dressing over the salad and toss to coat.
Serve and Enjoy: Serve immediately or let sit for 10 minutes to meld flavors.

Notes

Dress the salad just before serving to keep the greens crispy.

Find it online: https://junorecipes.com/antipasto-salad-recipe/