Keto Mushroom, Artichoke, and Cheese Salad

It only takes 15 minutes to make this delicious keto mushroom, artichoke, and cheese salad. This is a flavorful salad that will any meal extra special!

I love making all kinds of salads, and this keto mushroom, artichoke, and cheese salad is a quick, easy, and delicious one! To make our salad, we combine mushrooms, artichoke hearts, and mozzarella cheese and then add a flavorful vinaigrette dressing. This salad can be served right away; but if you have time to let it set in the refrigerator 2-4 hours, or even overnight, all the flavors will meld together even more!

Let’s talk about our salad ingredients!

For our salad, we combine mushrooms, artichoke hearts, and mozzarella cheese. This combination gives our salad awesome flavor and texture. I used cremini mushrooms for my salad. They have such a pretty brown color and bring a nice earthy flavor to this salad. You can use white mushrooms for your salad if you’d prefer. I trimmed off the bottom of the mushroom stems, then chopped the rest of the stems and used them along with the caps of the mushrooms for my salad. Artichoke hearts are a great keto food as they are low in calories and carbs, yet rich in flavor. Since we’re adding a vinaigrette dressing which contains olive oil to our salad, I used artichoke hearts packed in water. I love the addition of cubed mozzarella for this salad, but Monterey jack would be a nice choice as well.

How do I make the dressing for this keto mushroom, artichoke, and cheese salad?

The vinaigrette for this salad is quick and easy to make, yet is amazingly flavorful. The standard ratio for vinaigrette is 3 parts oil to one part vinegar. Sometimes I like to change this up, but for this salad we’re pretty close to the standard. To our oil and vinegar, we add Italian seasoning, keto granulated sugar, salt, garlic and onion powder, pepper, and a pinch of red pepper flakes. I used the Swerve brand for my sugar as it contains zero calories and zero net carbs; and it’s similar in sweetness to regular sugar. There are some substitutions you can make for your vinaigrette. You can substitute a little fresh minced garlic in place of the garlic power if you’d like. I suggest you give your dressing a taste and add more sugar if you’d like yours a bit sweeter, or a little more salt if you’d like.

How can I serve this keto mushroom, artichoke, and cheese salad?

This salad works great as a side dish to any number of keto meals. It will be a welcomed addition to any grilled or roasted meats including beef, chicken, pork, and seafood. You can also add it as a salad for burgers, keto sandwiches, and lettuce wraps. If you’d like, you could also serve this as an appetizer salad and use keto crackers or chips as dippers. You can also combine this salad with some chopped lettuce or some spinach to make a fun and unique salad. Add a keto soup and you’ll have a wonderful soup and salad meal. You can also serve this salad with some keto chili to make a satisfying and filling meal!

Here are some keto chili dishes that would pair nicely with this salad!

Dad’s Low Carb Chili

Keto Andouille and Chicken Chili

Low Carb Pumpkin Chili

Spicy Chipotle Keto Chili

Helpful Hints:

*You can use cremini or white mushrooms for your salad.

*This salad can be served immediately; but if you have time, the flavors will meld together nicely if allowed to set for 2-4 hours or overnight in the refrigerator before serving.

Main Kitchen Equipment and Utensils:

• Mixing bowls
• Measuring spoons

Splash of Encouragement:

***Shout joyfully to the LORD, all the earth; Break forth in song, rejoice, and sing praises. Psalm 98:4***