February 15, 2016
February 23, 2016

While many may cringe at the thought of yet another salad recipe to try, I’d like to take a minute to step to our leafy friend’s defense.

First and foremost, a salad has endless possibilities for flavor profiles. Simply using different lettuce varieties and new combinations of the vegetables available  in your fridge is a start to surprising your taste buds.

Next, of course, there are a huge variety of delicious proteins to add to the top of your salad. Some of my all time favorites include leftover chicken, steak and tuna salad. When I’m in a pinch and the leftovers are gone, I use a good quality fresh deli sliced turkey, chicken or salami, like in this salad.

Let’s not forget the star of the keto show, the dressing, which has been perpetrated as the villain for far too long in the American diet. Dressing is, of course, laden with F-A-T. We’ve been told for decades that eating a low-fat diet high in carbohydrates and lean proteins is THE WAY to lose weight. I’m here to respectfully disagree. I’ll even stick my neck out and tell you it’s a huge part of the reason I battled my own weight loss for decades. But, I digress…back to why salad is such a versatile tool in your arsenal.

Choosing the right dressing, as well as other healthy fat toppers, makes all the difference in the world to your taste buds too. There are so many varieties of salad dressing it would take me at least a day to list them all, but I’m here to tell you that the best ones in the universe are the dressings you make at home. They are preservative free, filled with fresh ingredients of your choosing, along with only the healthiest oils, such as olive, walnut or hazelnut to name a few that I love.

So, without further ado, I present to you an easy, quick and ultra-portable meal for you to try.



Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 serving (8 servings dressing)

Serving Size: Entire Salad with 1 Tablespoon dressing

Calories per serving: 376

Fat per serving: 32

Carbs per serving: 8

Protein per serving: 12

Fiber per serving: 2



  • 1 1/2 cups mixed greens, washed and spun
  • 1/4 small red onion, sliced
  • 1/4 medium red bell pepper, sliced
  • 2 small radishes, sliced
  • 5 Kalamata olives
  • 4 oz salami sliced into 1” wide strips
  • 2 organic lemons, juiced
  • 4 tablespoons red wine vinegar
  • 4 cloves garlic, smashed
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh oregano, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh cracked pepper


  • Pour all ingredients into a wide mouth pint sized mason jar or similar glass container with a lid. Tighten lid on jar and shake well. Let chill in fridge for flavors to marry. Makes enough for 16 servings.
  • Mix all vegetables together in a bowl. Toss with vinaigrette. Top with meat and olives and serve. If packing this salad to take with you to work or a party, pack dressing in a separate container and toss salad just before servings.
  • http://cavegirlforlife.com/simple-antipasto-ish-salad/

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