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.