Grinder Salad
User Reviews
5
Grinder Salad
Description
The Grinder Salad features shredded romaine lettuce as a crisp base topped with rows of sliced cherry tomatoes, mortadella, genoa salami, prosciutto, provolone cheese, roasted red peppers, pepperoncini, and thinly sliced red onions. Each ingredient contributes distinct textures and flavors reminiscent of Italian deli sandwiches. The cheesiness and salinity from the meats are tempered by the fresh vegetables and mildly spicy pepperoncini.
A dressing made from mayonnaise, Italian dressing, and the brines from roasted red peppers and pepperoncini is whisked together for a creamy, tangy finish. It is poured over the salad just before serving to preserve crispness but still coat ingredients evenly.
This salad is well suited as a lighter alternative to a sandwich or as part of a buffet. The layering technique creates an appealing presentation and highlights each ingredient flavor distinctly, allowing diners to experience classic grinder tastes in salad form.
Ingredients
- 8 cups romaine lettuce shredded
- 1 cup cherry tomato halved
- ½ pound provolone cheese thinly sliced
- ¼ pound prosciutto or ham, thinly sliced
- ¼ pound genoa salami thinly sliced
- ¼ pound mortadella thinly sliced
- ½ red onion thinly sliced
- ⅓ cup red bell pepper sliced into strips, roasted
- ⅓ cup Pepperoncini sliced
- ½ cup mayonnaise
- ¼ cup Italian dressing homemade
- 1 tablespoon pepperoncini brine
- 1 tablespoon roasted red pepper brine
Instructions
- Wash, dry and thinly shred your romaine lettuce. I like to use my salad spinner for washing and drying the lettuce. Spread the lettuce out in an even layer in your salad bowl.
- Slice the tomatoes in half and arrange them in a row down the center of the bowl.
- Next, add the shreds of mortadella and genoa salami on either side of the tomatoes.
- Add the slivered red onions to the right of the mortadella and the prosciutto to the left of the genoa salami.
- Add half the sliced provolone cheese on the right and left sides, then add the roasted red peppers on the far right and the sliced pepperoncini on the far left side.
- In a small mixing bowl, add in the mayonnaise, Italian dressing and brines from the roasted peppers and pepperoncini.
- Whisk until well combined, then pour over the salad right before serving.
- Toss to combine and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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