Italian Sub Salad

Italian Sub Salad is one of the most favorite Italian dishes of my family, followed by lasagna. It’s loaded with shredded romaine, mini fresh mozzarella balls, salami, provolone, pepperoni, cubed parmesan, herbs and seasonings. The mixture comes out tasty and very eye-catching. I first fall in love with its appearance, then its taste and flavor. Perfect!

This sub salad is also defined a tasty and flavorful dressing of red wine vinegar, brown sugar, olive oil, garlic powder, dried basil and kosher salt. It makes the salad tastier. My husband falls for this dressing since the first bite. He even tells me to add it to other types of vegetable salads. Well, it’s worth trying. There is a small reminder for those adopting low-carb diets: adjust the ingredients so that it’s friendly to your diet.

Although this salad look impressive, it’s WAY easier to make than you think. Gather all ingredients for salad in a large salad bowl, toss well, cover with plastic wrap and chill in the fridge for 4 hours or overnight. The salad finishes off with generous drizzles of dressing on top. Who can resist it? I know that I can’t. And you, ready to give it a try?

Italian Sub Salad

Recipe by Sandra MyersCourse: Salads, Dinner, LunchCuisine: ItalianDifficulty: Easy

It’s loaded with shredded romaine, mini fresh mozzarella balls, salami, provolone, pepperoni, cubed parmesan, herbs and seasonings. The mixture comes out tasty and very eye-catching.

Ingredients

• For Salad

• 2 hearts of romaine, shredded

• 8oz package of marinated mini fresh mozzarella balls

• 1/2 lb of salami, sliced, and cut into squares

• 1/2 lb of provolone, sliced and cut into squares

• 1 cucumber, thinly sliced

• 1 red pepper, sliced into strips

• 1 cup of mild pepper rings

• 1 white onion, sliced into strips

• 1 cup of parmesan, cubed

• 1/2 lb pepperoni, diced

• 1 tsp black pepper

• 1 tsp dried basil

• 2 tsp of olive oil

• 2 tsp salt

• For Dressing** (not keto friendly)

• 1 cup red wine vinegar

• 1 tsp brown sugar (or a natural sweetener)

• 1/2 c olive oil

• 1 tsp garlic powder

• 1 tsp dried basil

• 2 tsp kosher salt

Directions

• Gather all ingredients for dressing in a mixing bowl. Whisk well and set aside.
• Add romaine lettuce in a large bowl. Top with peppers, meats, cheeses, onions, and cucumbers; arranging in a pattern.
• Sprinkle lightly with salt. Cover with plastic wrap and chill in the frideg for 4 hours or overnight.
• Remove and season with salt if needed. Toss to combine.
• Serve on its own, with a keto dressing or drizzle with prepared dressing.
• Enjoy!