Easy Grinder Salad (Jersey Mike’s Sub in a Tub Copycat)

Ingredients

• 1 Iceberg lettuce (large head, shredded)
• 4 oz Salami (diced or sliced into strips)
• 2 oz Pepperoni (sliced)
• 4 oz Turkey breast (deli-sliced, chopped)
• 4 oz Provolone cheese (diced or shredded)
• 0.5 Red onion (small, thinly sliced)
• 0.5 cup Banana peppers (sliced (pepperoncini))
• 1 cup Cherry tomatoes (halved)
• 0.25 cup Mayonnaise
• 0.25 cup Greek yogurt (plain; or use more mayo for dairy-free)
• 2 tbsp Red wine vinegar
• 1 clove Garlic (minced)
• 1 tsp Dried oregano
• 0.25 tsp Red pepper flakes (optional for heat)
• Salt and black pepper (to taste)
• 2 tbsp Parmesan cheese (grated)

Steps

1. 1

   In a small bowl or jar, whisk together the mayonnaise, Greek yogurt, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper until smooth and creamy.

2. 2

   Prepare the salad base by shredding the iceberg lettuce and placing it into a large mixing bowl.

3. 3

   Add the diced salami, pepperoni, chopped turkey breast, provolone cheese, sliced red onion, banana peppers, and halved cherry tomatoes to the bowl with the lettuce.

4. 4

   Pour the creamy Italian dressing over the salad ingredients.

5. 5

   Toss everything together thoroughly until the lettuce and meats are evenly coated in the dressing.

6. 6

   Sprinkle with grated parmesan cheese before serving.

Notes

Variation: Replace the lettuce with 8 oz of cooked gluten-free pasta to turn this into a pasta salad. Dairy-Free: Omit the provolone and parmesan, and replace the Greek yogurt with additional mayonnaise.

Nutrition per serving

• salad
• main
• lunch
• no-cook
• gluten-free
• low-carb
• keto-friendly
• italian-american