Antipasto Brussels Sprouts Salad

Are you ready to tantalize your taste buds with a burst of flavor? Italian Antipasto Brussels Sprouts Salad! Packed with all the goodness of a traditional antipasto platter, this low carb masterpiece will have you saying “Bravo!” to healthy eating. Dive into a medley of vibrant colors and robust flavors, all while staying on track with your low carb goals. This is not just a salad, it’s a culinary adventure waiting to be devoured! Grazie for choosing to elevate your dining experience with our Low Carb Recipes!

Low Carb Recipes:

Italian Antipasto Brussels Sprouts Salad:

Per Serving (Serves 6) Calories 542, Fat 42g, Carbohydrates 15g, Protein26g

Ingredients: Italian Antipasto Brussels Sprouts Salad: Low Carb Recipes:

Dressing:

  • 2 cloves garlic, grated or finely chopped (about 1/2 tsp.)
  • 1/2 c. extra-virgin olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. honey
  • 2 tsp. Dijon mustard
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Salad: Italian Antipasto Brussels Sprouts Salad: Low Carb Recipes:

  • 1 lb. Brussels sprouts, finely shredded
  • 1 small red onion, thinly sliced (about 3/4 c.)
  • 1 pt. cherry tomatoes, halved
  • 1 (8-oz.) ball fresh mozzarella, torn into bite-size pieces
  • 6 oz. thinly sliced genoa salami, cut into 1/4″-thick strips
  • 1 c. roasted red peppers, patted dry, sliced
  • 1/2 c. cubed provolone
  • 1/2 c. pitted Castelvetrano olives, torn into small pieces
  • 1/2 c. sliced pepperoncini
  • 1/2 c. shaved Parmesan, divided
  • 1 c. fresh basil leaves, large leaves torn into smaller pieces, divided
Antipasto Brussels Sprouts Salad
Antipasto Brussels Sprouts Salad

Directions: Low Carb Recipes:

Dressing:

  1. Step 1: In a large bowl, whisk garlic, oil, vinegar, lemon zest, lemon juice, honey, mustard, oregano, and red pepper; season with salt and black pepper.
  2. Step 2: Make Ahead: Dressing can be made 5 days ahead. Store in an airtight container and refrigerate. Bring to room temperature and whisk to combine before using.

Salad:

  1. Step 1: Add Brussels sprouts and onion to bowl with dressing and toss well to combine. Let sit at room temperature, tossing occasionally, until sprouts and onions marinate and soften in dressing, at least 20 minutes or up to 1 hour.
  2. Step 2: Add tomatoes, mozzarella, salami, roasted peppers, provolone, olives, pepperoncini, half of Parmesan, and three-quarters of basil; season with salt and black pepper. Top with remaining Parmesan and basil.