Paleo Antipasto Salad

I’ve been dabbling a bit in Paleo lately, and while I am still not MEAT heavy in my diet, I do find that a little bit of animal protein goes a long way for me. Enter the Paleo antipasto.

I LOVE SALADS in the spring and summer. There’s something about all of the green and the cool crunch of fresh veggies that just has me going AHHHHHHMMMMMMMMMMMM NOMNOMNOM inside.

This one is adapted from the folks over at cook eat paleo, and I’m so excited to share this today. It’s a little bit of AHHHHM and a little bit of SPICY to perk you up midday.

Even Abby was ready to get in on this goodness.

Even Abby was ready to get in on this goodness.


antipasto

Ingredients

  • 4 leaves of romaine lettuce, chopped

  • 2 slices of prosciutto, rolled up and cut into small slices

  • 5 slices of uncured pepperoni, rolled up and cut into small slices

  • 3 artichoke hearts, sliced

  • 5-7 olives, mix of black and green

  • 2 TBL hot or sweet peppers, pickled or roasted

  • organic extra virgin olive oil, red wine vinegar, salt, and pepper, to taste

Instructions

  • Combine all ingredients in a large salad bowl. Toss with EVOO mixture. ENJOY!


If you are thinking of getting started on a Paleo lifestyle, I’m now booking new clients and would LOVE to work with you. Book your free 15 minute discovery call with me TODAY to see if we are a good fit! In person and remote consultation options available.

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