Low-Carb Anti-Pasto Salad at the Kansas State Fair

Low-Carb Cheese Curd and Olive Anti-Pasto Salad



  • 1/4 cup olive oil
  • 1/8 cup red wine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • Combine oil and vinegar in a jar; shake well to combine; season to taste with salt and pepper.


  • 16 oz. Alma Creamery Yellow Cheddar Cheese Curds
  • 3-4 cups pitted green olives
  • 8 oz. hard salami cubed
  • 1 cup roasted red peppers sliced into thin strips
  • 1-2 Tbs. chopped fresh rosemary leaves
  • 1 pint grape tomatoes halved lengthwise


  1. Combine salad ingredients in a large, shallow serving bowl; drizzle desired amount of dressing over the top, then toss to combine. Salad is best served at room temperature.