Keto Italian Salad with Homemade Italian Dressing
Elevate your salad game with this vibrant and flavorful Keto Italian Salad with Homemade Italian Dressing! Packed with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, tangy black olives, and savory slices of salami, this low-carb Italian salad is a feast for the senses. The crowning jewel? A zesty, homemade Italian dressing made with olive oil, red wine vinegar, garlic, and a blend of aromatic herbs and spices. Ready in just 20 minutes, this keto-friendly recipe is perfect for a quick weeknight dinner, an effortless meal prep option, or a crowd-pleasing side dish. With its bold Mediterranean flavors and creamy Parmesan topping, this salad is the perfect balance of wholesome ingredients and indulgent taste. Ideal for those following ketogenic, low-carb, or gluten-free diets, it's a delicious way to savor the best of Italian cuisine while keeping your health goals in check!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 medium Green bell pepper
- 0.5 cup Black olives
- 100 grams Salami slices
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Olive oil
- 0.25 cup Red wine vinegar
- 2 cloves Garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Start by preparing the ingredients for the salad. Wash and dry 6 cups of Romaine lettuce and chop it into bite-sized pieces. Place in a large salad bowl.
Slice the cherry tomatoes in half to obtain 1 cup, chop 1 medium cucumber into half moons, thinly slice 0.5 of a medium red onion, and dice 1 medium green bell pepper. Add these ingredients to the bowl.
Add 0.5 cup of black olives (sliced), 100 grams of salami slices (chopped or cut into strips), and 0.5 cup of grated Parmesan cheese to the bowl.
Prepare the homemade Italian dressing by mincing 2 cloves of garlic and adding them to a mason jar or small mixing bowl.
To the jar, add 0.5 cup of olive oil, 0.25 cup of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of dried basil, and 0.25 teaspoon of crushed red pepper flakes.
Shake the jar vigorously if using or whisk the ingredients in a bowl until the dressing is well combined.
Pour the desired amount of dressing over the salad and toss everything together until well coated. Serve immediately to retain the freshness and texture.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 16.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
