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!
Low Carb Italian Salad
Ingredients
- 4 cups chopped lettuce blend
- 1/4 cup Champagne Vinaigrette
- 8 black olives
- 1/4 cup sliced meat pastrami, Genoa salami, and/or ham
- 1/4 cup mozzarella cheese
- 1/4 cup deli-sliced peperocinis
Instructions
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Combine lettuce blend and salad in large bowl and toss.
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Pour lettuce into serving bowl and top with remaining ingredients.
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.
