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Italian Bocconcini and Mixed Vegetable Salad (keto, gluten free,sugar free)

Servings: 6


INGREDIENTS

  • Salad
  • 30 g (1/3 cup) diced red onion
  • 50 g (1 large) sweet red or yellow pepper (capsicum)
  • 30 g (1) raw carrot
  • 50 g (1 ripe whole tomato, or a pack of cherry tomatoes) tomatoes
  • 100 g (1/2 cup) mini mini bocconcini
  • 150 g (1/2 of an English cucumber) cucumber
  • 125 g (2 stalks) celery
  • Dressing
  • 50 g (1/4 cup) olive oil
  • 50 g (1/4 cup) red wine vinegar
  • 50 g (1/4 cup) prepared basil pesto
  • 4 g (1/4 cup) coriander, chopped
  • 10 g (3 to 4 cloves) grated raw garlic
  • 3 g (1/2 tsp) salt
  • 1 g (1/2 tsp) pepper

DIRECTIONS

  • 1.   Into a salad bowl add the cucumber, cut into 1.5 cm (1/2 inch) thin slices then quartered

  • 2.   Add the diced red onion

  • 3.   Add the diagonally-cut celery

  • 4.   Add the peeled, thinly-cut carrot medallions

  • 5.   Add thin ribbons of red bell pepper/capsicum

  • 6.   Cut the cherry tomatoes into halves and add to the bowl

  • 7.   Drain the mini mini bocconcini and add to the salad bowl. Set the bowl aside

  • Salad dressing
  • 8.   Use a 500 ml (2 cup) measuring cup or small deep bowl for the dressing, beginning by adding the olive oil

  • 9.   Add the red wine vinegar, or substitute with apple cider vinegar “with mother”

  • 10.   Add the grated garlic

  • 11.   Add the prepared (store bought) basil pesto

  • 12.   Add the salt, pepper, and roughly chopped cilantro

  • 13.   Stir well and pour over the mixed salad ingredients

  • 14.   Cover with cling wrap and refrigerate for 1 to 2 hours minimum – 4 to 6 hours is best
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

Macros

FYI

This bocconcini and mixed vegetable salad plus the roasted herbes de provence chicken allows you to make a meal in under thirty minutes. This is an amazingly flavorful salad, but to appreciate the burst of subtle flavors, you should let the dressing marinate the mixed vegetables for at least half a day. If you want, you can serve the salad right away – it will be fresh and delicious, too.

I would highly recommend that you make a double batch because you will be pleasantly surprised how the flavors come out after being in the refrigerator over night. Keep covered and this will keep well in the fridge for several days as a great prepare-ahead side dish. Enjoy!


Recipe tags: gluten free, high fat, italian bocconcini vegetable salad, keto, keto bocconcini salad, keto italian salad, keto italian vegetable salad, ketogenic, ketogenic bocconcini salad, ketogenic italian salad, ketogenic italian vegetable salad, LCHF, low carb, sugar free, vegetable bocconcini salad, vegetarian salad
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  • By Angela Wilkes
  • Cuisine: Italian
  • Category: Meal under 30 minutesSalads
  • Created: July 11, 2017

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