Description
This Grinder Salad is a low-carb twist on the viral Italian grinder sandwich, loaded with crisp lettuce, juicy tomatoes, deli-style meats, provolone cheese, and pepperoncini, all tossed in a creamy tangy Italian dressing.
Ingredients
- Grinder Salad
- 1 head romaine lettuce, shredded
- 1/2 head iceberg lettuce, shredded
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup sliced pepperoncini peppers
- 8 slices provolone cheese, thinly sliced
- 1/4 pound sliced ham, chopped
- 1/4 pound thinly sliced soppressata salami, chopped
- 1/4 pound thinly sliced Genoa salami, chopped
- Creamy Italian Dressing
- 3/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1/4 cup pepperoncini liquid
- 1/4 cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- 3 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- Crushed red pepper, to taste
- Cracked black pepper, to taste
Instructions
- In a small bowl, stir together the mayonnaise, red wine vinegar, pepperoncini liquid, parmesan cheese, garlic, Italian seasoning, kosher salt, crushed red pepper, and black pepper until well combined.
- Slice and chop all of the vegetables, meats, and cheese.
- Add the romaine and iceberg lettuce to a large bowl.
- Top with the ham, soppressata, Genoa salami, provolone, red onion, pepperoncini, and cherry tomatoes.
- Pour the dressing over the salad, toss well to coat, and serve immediately.
- For mason jar salads, divide the dressing between jars, layer the peppers, tomatoes, onions, meats, and cheese, then finish with the shredded lettuce. Store up to 5 days and shake into a bowl before serving.
Notes
- This salad is best served right after tossing so the lettuce stays crisp.
- For meal prep, store the dressing at the bottom of mason jars and keep the lettuce at the top.
- You can swap the meats based on what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American