Italian Meatball Salad With A Simple Dressing
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
2 Servings
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Calories
352 kcal
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Course
Main Course, Brunch
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Cuisine
Italian
Italian Meatball Salad With A Simple Dressing
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This Italian meatball salad is a great way to turn leftover meatballs into a whole new dish. It's low carb, high in flavors, and so easy to prepare.
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Ingredients
- 2 cups lettuce escarole, romaine lettuce, arugula, and microgreens are all great choices, mixed, chopped, about 130 grams
- 2 cups leafy greens escarole, romaine lettuce, arugula, and microgreens are all great choices, mixed, chopped, about 130 grams
- 2 cucumber or half of a small English cucumber (about 175 grams), set a few aside for garnish, mini Persian, chopped
- 1 avocado large, peeled and chopped
- ½ cup cherry tomatoes About 100 grams, cut in half
- ¼ shallot 20 grams, peeled and finely chopped
- ½ cup mozzarella cheese about 100 grams (optional: set a few balls aside for garnish, mini balls cut in half or chopped fresh slices, optional
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- salt to taste
- black pepper to taste
- 2 meatballs Reheated or lightly warmed up, Italian, leftover, with extra Italian tomato sauce
- Parmesan Cheese grated, as needed
Instructions
- In a large bowl, toss together the lettuce with the rest of the vegetables and fruits. Then stir in the halved mozzarella balls.
- For the salad dressing, in a small bowl, whisk together the olive oil and balsamic vinegar. Then toss over the salad.
- Season to taste with salt and freshly ground black pepper. Toss to combine and taste test. See if it needs more seasoning.
- Serve on top of the salad the leftover meatballs with some red sauce on top.
- Garnish with parmesan cheese and any extra mozarella balls or cucumber slices, if preferred (optional).
Notes
- Variations and Substitutions
- To reheat the meatballs:
- Although you can use the microwave, it's best to reheat briefly with some leftover sauce over the stovetop in a small pan covered and over medium-low heat. It ensures that they don't dry out.
- Place them on the stove and let them warm up while you make the salad. Just keep an eye on them and stir occasionally. They will be ready when the salad is ready.
- Add some other greens like spinach and dandelion greens to the salad for extra nutrients. Or simply use the leafy greens you prefer.
- If you're not a fan of balsamic vinegar, red wine vinegar makes a great substitute. Or use lemon juice instead, although I prefer the vinegar in this Italian salad.
- Add Fresh basil, chopped. It adds a delicious, sweet, herbal touch.
- Use the equivalent of a red onion, thinly sliced, if you don't have a shallot on hand.
- Add some green or black olives to switch things up
- Instead of leftover meatballs, you can also make this simple salad with any leftover meat from my Spicy Chorizo Stew or burger meat from my Stovetop Turkey Burgers or Juicy Gourmet Burgers. Or use leftover Curry Bison Meatballs to change things up.
Nutrition Information
Show Details
Serving
1
Calories
352kcal
(18%)
Carbohydrates
15g
(5%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
16g
(80%)
Cholesterol
19mg
(6%)
Sodium
51mg
(2%)
Potassium
864mg
(18%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
1472IU
(29%)
Vitamin C
24mg
(27%)
Calcium
145mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 352kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 19mg | 6% |
| Sodium | 51mg | 2% |
| Potassium | 864mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1472IU | 29% |
| Vitamin C | 24mg | 27% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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