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Low Carb Meat & Veggie Summer Salad | Culinary Craftiness

Low Carb Meat & Veggie Summer Salad

Melissa Woolard | Culinary Craftiness
Perfect for a party any time of year! Low carb and packed with flavor.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 16 cups

Ingredients
  

  • 2 jars Giorgio whole button mushrooms, drained well
  • 2 cans large black olives, drained well & halved
  • 1 dry pints grape tomatoes, halved
  • 8 oz diced ham
  • 16 oz mozzarella cheese block, cubed
  • 2 large cucumbers, peeled & cut into bite-sized pieces
  • 1 16 oz Kraft Three Cheese Ranch Dressing, use 2/3-3/4 of the bottle

Instructions
 

  • Mix all ingredients in a large lidded container. Refrigerate for a couple of hours before serving.

Notes

Nutrition Facts
16 Servings - 1 cup per serving
  • Calories 189.0
  • Total Fat 13.3 g
  • Saturated Fat 4.8 g
  • Polyunsaturated Fat 3.0 g
  • Monounsaturated Fat 4.4 g
  • Cholesterol 24.8 mg
  • Sodium 873.3 mg
  • Potassium 111.5 mg
  • Total Carbohydrate 7.9 g
  • Dietary Fiber 1.5 g
  • Sugars 2.3 g
  • Protein 9.5 g
    Keyword Black Olives, Button Mushrooms, Cucumber, Diced Ham, Grape Tomatoes, Keto, Ketogenic, Low Carb, Mozzarella Cheese, Summer Salad, Three Cheese Ranch, Vegetables