Low Carb Italian Salad
There are times that a gal just needs a salad. KWIM? (Know what I mean?) However, sometimes a simple salad is just not enough. To remedy that dilemma, I took inspiration from a ready-made salad and adapted it for those times that I crave something hardy and satisfying, yet still light. My Low Carb Italian Salad is great for lunch or dinner and is easy to make.
I start with a mix of salad greens and make sure that they are well chopped. (Nothing like trying to get a large piece of lettuce in your mouth when dining with guests. Yikes!) I place them in a large bowl and add salad dressing and toss. This helps to distribute the dressing more evenly throughout the salad. (If you cannot find Marzetti’s Champagne Vinaigrette, then use a nice Italian.)
Then I top the salad with black olives, cheese, meat, and deli-sliced peperocinis. Being that you are reading this and might decide to make it at home, feel free to make changes to suit your tastes. I kept the olives whole, but the inspirational salad sliced olives. For the cheese, I used mozzarella since that is one variety that I often have on hand. Meat – I used some thickly sliced turkey pastrami that I bought at a deli counter and then cut into bite-sized strips. You could also use Genoa salami and/or ham.
I used to use regular peroncinis in Italian salads, but once I saw this jar of deli-sliced that all changed. So. Much. BETTER!
Like tomatoes? Go ahead and add some chopped Roma tomatoes, if you’d like. It’s okay. Remember, make this salad your own and enjoy.