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Aunt Rocky’s Italian Salad with Creamy Italian Dressing (LCHF)

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Level: Easy

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Description

This salad works well made up the night before. Add dressing when served. Suitable for gluten-free, Atkins, keto, lchf, low carb, diabetic, low glycemic.

Ingredients

  • FOR THE SALAD:
  • 4 leaves Romaine, Chopped
  • 1 slice Red Onion, Sliced Thin And Chopped
  • 3 whole Grape Tomatoes, Quartered
  • 1 stick Mozzarella String Cheese, Sliced Into Rounds
  • 1 ounce, fluid Italian Dry Salami (zero Carb Brand)
  • 12 slices Mezetta Greek Peperoncini, Sliced (from Jar)
  • 1 Tablespoon Parsley Chopped Fine
  • 1 whole Kitchen Table Baker's Aged Parmesan Crisp (See Note)
  • FOR THE DRESSING:
  • 2 Tablespoons Newman's Own Lite Italian Dressing
  • 1 Tablespoon Best Foods Mayonnaise (or Other Zero Carb)
  • 1 Tablespoon Pickling Juice From The Peperoncinis (or White Wine Vinegar)

Preparation

Chop all of the salad ingredients (except Parmesan crisp) and place in large bowl.

Mix dressing ingredients in a small bowl and pour over the salad.

Crumble a parmesan crisp on top.

Note: I buy the Kitchen Table Baker’s Aged Parmesan Crisps at Vons/Safeway. Whole Foods carries a different brand. Costco sells a bag of smaller crisps called Cello Whisps. All of these brands are 100% Parmesan, with no fillers. They’re handy not only for salad toppings, but great for dips, too.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 402, Fat 33, Saturated Fat 11, Carbs 7g, Fiber 2g, Net Carbs 5g, Protein 17. Macros: 77% fat, 18% protein, 5% carbs.

© March 11, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.

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