Italian grinder salad (Printable Version)
Loaded with Italian meats, cheeses, crisp veggies, and a zesty dressing for a fresh, filling lunch.
# Ingredients:
→ Meats
01 -
40 grams sliced pepperoni
02 -
40 grams sliced salami
03 -
40 grams sliced turkey breast
→ Cheeses
04 -
30 grams provolone cheese, sliced
05 -
10 grams grated Parmesan cheese
→ Vegetables
06 -
120 grams iceberg lettuce, finely chopped
07 -
60 grams cherry tomatoes, halved
08 -
30 grams banana peppers, sliced
09 -
30 grams red onion, thinly sliced
→ Dressing
10 -
45 grams mayonnaise
11 -
15 milliliters red wine vinegar
12 -
15 milliliters banana pepper juice
13 -
1 gram garlic powder
14 -
1 gram dried oregano
15 -
1 gram salt
16 -
1 gram freshly ground black pepper
# Steps:
01 -
Finely chop the iceberg lettuce into bite-sized pieces. Halve the cherry tomatoes, thinly slice the red onion and banana peppers. Slice the provolone cheese and cut the deli meats into bite-sized portions.
02 -
In a small bowl, combine mayonnaise, red wine vinegar, banana pepper juice, garlic powder, dried oregano, salt, and black pepper. Whisk until smooth and well blended.
03 -
In a large bowl, toss together the chopped lettuce, cherry tomatoes, banana peppers, red onion, sliced deli meats, and provolone. Drizzle the prepared dressing over the salad.
04 -
Gently toss all ingredients to evenly coat with the dressing. Sprinkle grated Parmesan over the top and serve immediately.
# Notes:
01 -
For milder onion flavor, soak sliced red onions in cold water for 10 minutes before adding to the salad.
02 -
To maintain crunch, store salad components separately and add dressing just before serving.