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5.0 from 6 votes

Italian Meatball Salad With A Simple Dressing

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.

Prep Time
10 mins
Total Time
10 mins
Servings: 2 Servings
Calories: 352 kcal
Course: Main Course , Brunch
Cuisine: Italian

Ingredients

  • 2 cups mixed lettuce or leafy greens, chopped (about 130 grams) escarole, romaine lettuce, arugula, and microgreens are all great choices.
  • 2 mini Persian cucumbers, chopped or half of a small English cucumber (about 175 grams), set a few aside for garnish
  • 1 large avocado, peeled and chopped
  • ½ cup cherry tomatoes, cut in half About 100 grams
  • ¼ shallot, peeled and finely chopped 20 grams
  • ½ cup mini mozzarella balls, cut in half, or chopped fresh mozzarella slices (optional) about 100 grams (optional: set a few balls aside for garnish)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • salt and black pepper to taste
  • 2 to 4 large Italian leftover meatballs with some extra Italian tomato sauce Reheated or lightly warmed up.
  • Grated Parmesan cheese, as needed

Instructions

    Cup of Yum
  1. In a large bowl, toss together the lettuce with the rest of the vegetables and fruits. Then stir in the halved mozzarella balls.
  2. For the salad dressing, in a small bowl, whisk together the olive oil and balsamic vinegar. Then toss over the salad.
  3. Season to taste with salt and freshly ground black pepper. Toss to combine and taste test. See if it needs more seasoning.
  4. Serve on top of the salad the leftover meatballs with some red sauce on top.
  5. 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

Serving 1 Calories 352kcal (18%) Carbohydrates 15g (5%) Protein 10g (20%) Fat 30g (46%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Cholesterol 19mg (6%) Sodium 51mg (2%) Potassium 864mg (25%) 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

% 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.