Are you looking for a refreshing, low-carb dish that will brighten up your meal? This Keto Cauliflower Salad is not only delicious but also packs a nutritious punch! Ingredients: - 1 medium head of cauliflower, cut into florets - 4 large eggs - 1 cup cucumber, diced - 1/2 cup green onions, chopped - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon paprika (optional) Directions: 1. Start by bringing a large pot of salted water to a boil. Toss in the cauliflower florets and let them cook for about 5-7 minutes until they’re tender yet still firm. Drain the cauliflower and let it cool. 2. Meanwhile, take a separate pot and place the eggs inside, covering them with water. Bring it to a boil, then cover and remove from heat. Allow the eggs to sit for 12 minutes. After that, drain the hot water and cool the eggs in ice water. Once cool, peel and chop the eggs. 3. In a large mixing bowl, combine the cooled cauliflower, chopped eggs, diced cucumber, and green onions. 4. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. If you’re feeling adventurous, sprinkle in some paprika for an extra flavor kick! 5. Pour the creamy dressing over the cauliflower mixture and give it a gentle stir until everything is beautifully coated. 6. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows all the delicious tastes to meld together. Nutrition Facts (per serving, approximately 1 cup): - Calories: 210 - Protein: 6g - Fat: 18g - Carbohydrates: 6g - Fiber: 2g Serving Size: About 1 cup Get ready to enjoy this crunchy, creamy delight that fits perfectly into your keto lifestyle. Dive in and savor every bite! #KetoSalad #LowCarb #HealthyEating #CauliflowerLove #KetoFriendly

Antipasto Salad Italian-Inspired Antipasto Salad with Cured Meats, Cheese, and Marinated Veggies Ingredients: 2 cups romaine lettuce, chopped 1 cup cherry tomatoes, halved 1/2 cup marinated artichoke hearts, drained and chopped 1/2 cup roasted red peppers, sliced 1/4 cup kalamata olives, pitted and halved 1/4 cup green olives 1/2 cup mozzarella pearls 1/4 cup sliced pepperoncini 1/2 cup salami or pepperoni slices, halved 1/4 cup cubed provolone or asiago cheese 1 tablespoon chopped fresh basil For the Dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Salt and pepper to taste Directions: In a large salad bowl, layer the chopped romaine lettuce as the base. Arrange the cherry tomatoes, artichoke hearts, roasted red peppers, olives, mozzarella, pepperoncini, salami, and provolone cheese evenly over the lettuce. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. Drizzle the dressing over the salad just before serving. Toss lightly if desired and garnish with chopped fresh basil. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 375 kcal | Servings: 4 servings #antipasto #italiancuisine #easyrecipes #saladrecipe #lowcarbmeals #ketosalad #appetizersalad #charcuteriesalad #mediterraneandiet #freshingredients #quickmeals #cheeseandmeat #homemadesalad #coldlunchideas #oliveoilrecipes #healthylunchideas #antipastoplatter #italianflavors #simpleeats #meatandcheese This Antipasto Salad is everything you love on an Italian charcuterie board… in one delicious bowl! Perfect for lunch or as a starter!