Artichoke Antipasto Salad with Basil Vinaigrette

Artichoke Antipasto Salad with Basil Vinaigrette is perfect for every summer party and it’s Low-Carb, Gluten-Free, Paleo, and Vegan. I was also delighted to find out that leftovers are good cold from the fridge!

Salad Ingredients:
33 oz. jar large artichoke hearts packed in water
12 oz. jar roasted red peppers
6 oz can (drained weight) black olives
1/4 red onion, cut into very thin slivers

Basil Vinaigrette Ingredients:
2-3 T finely chopped or pureed fresh basil
6 T low-sugar purchased vinaigrette dressing

View the full recipe at Kalyn’s Kitchen →