The Green Italian
With warmer weather on the horizon it has me thinking of BBQs and picnics! And even more important- NO COOK recipes because who wants to be in the kitchen on a hot day?! This Green Italian recipe checks all my boxes for a fresh, delicious, and SIMPLE summertime side/lunch! This is a recipe from my current challenge and a favorite in my home. And don't forget the recipes I share here are also searchable when tracking on MyfitnessPal and Carbmanager! Search under foods “Keto4karboholics ______(insert recipe name)"! Helps to make your life easier when it comes to tracking!
The Green Italian
Makes 5 Servings
1 Serving (343g): 417 Calories, 35g Fats, 6g Carbs, 16g Protein
Start to Table time: Less than 15 mins PLUS 30 min of refrigeration
Salad:
1lb brussel sprouts, shredded
4oz pepperoni or prosciutto, chopped roughly into small pieces
1 Cup cherry tomatoes, quartered (180g)
½ Cup pitted kalamata olives, halved (45g)
¼ Cup jarred pepperchinis, sliced
¼ Cup red onion, diced (35g)
4oz mozzarella cheese, cubed or pearls
¼ Cup parmesan, shaved
Dressing:
1/3 Cup olive oil
¼ Cup red wine vinegar
1 tsp erythritol
2 cloves garlic, minced
2 tsp Dijon mustard
¾ tsp Italian seasoning
½ tsp salt
OPTIONAL ½ tsp chili flakes (omit if you don’t like spicy food)
Directions:
1. In a medium bowl or large mason jar whisk together/shake the
dressing ingredients well! You don’t want separation.
2. Then combine all the salad ingredients in a large bowl and drizzle
the dressing on top. Mix well to coat the salad.
3. Refrigerate for a minimum of 30 mins. This only taste better the
longer you marinate it in the refrigerator and it will last up to 7
days.
Tips:
1. Pepperoni is a processed meat that I do say to avoid or limit.
The amount used in this recipe is minimal per serving so won’t be an
issue. Look for a 0g carb per serving pepperoni.