Chopped Italian Grinder Salad Recipe
This easy, low-carb Chopped Italian Grinder Salad recipe combines all the flavors of a classic Italian sub sandwich in a fresh, crisp salad form, perfect for a satisfying lunch or dinner.
Servings: 4
Calories: 385kcal
Equipment
Ingredients
- 1 Head Iceberg Lettuce
- 5 Slices Packaged Ham
- 10 Slices Packaged Salami
- 8 Slices Packaged Pepperoni
- 3 Tomatoe slices
- 3 Onion slices
- 1 Handful Banana Pepper
- 2/3 Cup Shredded Mozzarella & Provolone Cheese Mix
- 2 Teaspoon Grated Parmesan
Simple Italian Vinaigrette
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 Clove Minced Garlic
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Italian Seasoning
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
Instructions
- Wash the head of lettuce thoroughly under cold running water. Remove damaged or wilted outer leaves, pat dry with a clean kitchen towel, or use a salad spinner to remove excess water.
- Chop the lettuce into bite-sized pieces and place them in a large bowl.
- Layer the ham, salami, and pepperoni slices on a cutting board. Cut the tomato and onion slices into thin slices and place them on top of the meat.
- Add the banana peppers and sprinkle the provolone and mozzarella cheese.
- Using a sharp knife or a veggie chopper, carefully chop the salad ingredients together, mixing everything evenly. (I am an Amazon affiliate and may earn a small commission from purchases made from my links)
- Transfer the chopped ingredients to the bowl of lettuce. Using tongs or salad servers, gently toss the salad until combined.
- To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, onion powder, salt, and black pepper in a small bowl or shake them together in a jar with a tight-fitting lid.
- Pour the desired amount of the simple Italian vinaigrette over the salad. Toss the salad once more, making sure the dressing coats all the ingredients and is evenly distributed throughout. Sprinkle the parmesan cheese on top.
- Taste and adjust the amount of dressing as needed to suit your preferences. Serve the salad immediately, and enjoy!
Notes
Top Tips And Tricks
- Spin Your Salad: To save time, I like using a salad spinner to dry my lettuce much faster than paper towels. Mine got warped in the dishwasher, so it's time for a new one.
- Choosing A Knife: The sharper your knife, the better. I also recommend using a long knife to chop a large amount of the salad at once.
- Don't Go Too Crazy Chopping: Don't chop the ingredients too finely because this can make the salad too mushy after combining, which is gross. Yuck.
- Taste Test: I always like to taste the dressing before I add it to the salad, just in case I need to adjust the seasoning according to my preferences. I don't add all of it once to the salad, it's also one of those preference things. I tend to dress my salads a bit lighter while my hubby goes ALL IN with the dressing. :)
- Soaking Your Onion: If you're using raw onion, you can soak the sliced onion in cold water for 10-15 minutes before adding it to the salad to reduce its sharp, pungent taste.
Nutrition
Calories: 385kcal | Carbohydrates: 9g | Protein: 21g | Fat: 10g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 60mg | Potassium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1620IU | Vitamin C: 23mg | Calcium: 187mg | Iron: 2mg