Vegetarian low crab antipasto salad recipe platter gaida calories keto

Vegetarian low crab antipasto saladVegetarian low crab antipasto salad

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Advance time: 5 minutes
Total time: 5 minute

Super Easy Fall Chicken Antipasto Salad Recipe is a fresh, charming lunch packed salad packed with artichokes for stuffed chicken, pepperoni, cheese, olives, tomatoes and low-carb protein!


  • 3 cups latex, crib, kale, iceberg, Romania – your vegetables
  • 2 fallen chicken breasts, diced in 1 “cubes
  • 1/2 cup peppermint slices, cut in half
  • 1 cup mozzarella cheese, pieces
  • 1 cup olives, whole or mat, your preference
  • 1/4 cup greedy pepper, cut into strips
  • 1/2 cup fat, screwed
  • 1/4 cup cherry tomatoes
  • 1/4 cup peppermint pepper
  • Cut 1/4 cup black olives
  • 2 tablespoons olive oil
  • 2 tablespoons red wine wine vinegar
  • 1 tablespoon lemon juice
  • 4-8  peppers

Vegetarian low crab antipasto salad


  • In a small bowl, combine the lemon juice, vinegar, and olive oil to make light dressing.
  • In a large bowl, combine all the ingredients but dressing and toss well.
  • Before serving, cook the salad until it is eaten. The salad can be kept fresh in a watertight container for up to a day in the refrigerator (if you want to prepare this salad ahead, take it out of
  • the mix, as it will be wasted after 1 day – safely remove 3 other ingredients. Can be saved up to. Days.)
  • Dressing with dressing and serving immediately.
  • thanks to watch my site. this is my thirty one recipe. i hope you will enjoy to watch my site. and if you want some improvements in recipe or site tells me what in comment.
  • thanks to watch|read more
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Fats fat
18 g
224 mg
2507 mg
18 g
4 g
8 g
73 g

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