Italian Sub Salad, Two Ways
A vibrant and hearty salad combining fresh romaine, a variety of meats, cheeses, and tangy vegetables, perfect for gatherings or quick dinners.
Ingredients
For The Salad
- 2 hearts Hearts of Romaine, shredded
- 0.5 lb Salami, sliced and cut into squares
- 0.5 lb Provolone, sliced and cut into squares
- 8 oz Marinated Mini Fresh Mozzarella Balls
- 1 cucumber Cucumber, sliced thin
- 1 red pepper Red Pepper, sliced into strips
- 1 c Mild Pepper Rings
- 1 white onion White Onion, sliced into strips
- 1 tbsp Black Pepper
- 1 tbsp Dried Basil
- 1 c Parmesan, cubed
- 0.5 lb Pepperoni, diced
- 1 c Cooked tri-colored tortellini (optional for carb lovers) Add right before serving.
For The Dressing
- 1 c Red Wine Vinegar
- 0.5 c Olive Oil
- 1 tbsp Garlic Powder
- 1 tbsp Dried Basil
- 1 tbsp Brown Sugar (or a natural sweetener)
- 2 tsp Kosher Salt
Instructions
Preparation
- In a large bowl, combine the shredded romaine lettuce with the sliced peppers, salami, provolone, mozzarella, onions, and cucumber. Arrange everything in a visually pleasing pattern on top of the lettuce.
- Sprinkle lightly with salt and oregano, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Meanwhile, whisk together all the dressing ingredients in a bowl and refrigerate overnight.
Serving
- When ready to serve, either serve the dressing on the side or toss the salad with the dressing to coat the ingredients.
Notes
Store leftover salad in an airtight container for up to 3 days. Freeze un-dressed salad for up to 2 months. Avoid sogginess by ensuring all ingredients are dry before mixing.