Low Carb Chopped Italian Grinder Salad
7.3g
Net Carbs
23.7g
Protein
36.9g
Fat
2.2g
Fiber
471
Calories
Cooking tip: The time consuming part of this recipe is finely slicing all the ingredients, but we keep it pretty simple with four vegetables, four meats, and one cheese. We love the idea of making this recipe your own with your favorite Italian protein options. Just be sure to check net carbs to accurately track this meal.
Ingredients:
- 1 cup fresh red onion USDA
- 10 ounces fresh grape tomatoes
- 1/4 cup parmesan cheese, grated USDA
- 6 1/2 cups fresh green leaf lettuce, shredded USDA
- 3 tablespoons olive oil USDA
- 3 ounces pepperoncini, whole B&G
- 6 tablespoons mayonnaise USDA
- 3 tablespoons red wine vinegar USDA
- 1 tablespoon fresh garlic FNDDS
- 1/4 teaspoon red chili peppers, crushed flakes USDA
- 1/2 teaspoon table salt USDA
- 4 ounces hard beef & pork salami USDA
- 1/2 teaspoon black pepper, ground USDA
- 1 teaspoon italian seasoning blend Spice Barn
- 4 ounces roasted turkey breast, with skin USDA
- 4 ounces black forest ham Coleman Natural
- 4 ounces provolone cheese FNDDS
- 3 ounces refrigerated soppressata, uncured Applegate Naturals
Directions:
- Shred lettuce and place in a large bowl. Add sliced grape tomatoes, thinly sliced red onion, and thinly sliced pepperoncini peppers. Toss until evenly distributed.
- In a medium bowl, whisk together mayonnaise, parmesan cheese, olive oil, red wine vinegar, garlic, Italian seasoning, salt and pepper until smooth. Pour over vegetables and toss to coat. Arrange on a large platter.
- Thinly slice salami, turkey, ham, provolone and soppressata. Arrange evenly over the dressed vegetables and serve. One serving is about 7.5 ounces salad (vegetables, meats and cheese) with 2 ½ tablespoons dressing.
