Roast Beef Grinder Chopped Salad takes everything you’d pile onto a deli grinder and turns it into a crunchy, scoopable meal. You get chopped romaine, roast beef, provolone, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley in every serving.
The creamy grinder dressing has Greek yogurt, mayonnaise, red wine vinegar, Dijon mustard, banana pepper juice, and a little horseradish. It’s tangy, creamy, and bold enough to stand up to the roast beef and cheese.
Serve the salad with homemade garlic pita chips on the side. They’re sturdy enough for scooping, which makes this salad more fun to serve and much less formal than your usual bowl of greens.
It also has 28 grams of protein per serving and takes less than 30 minutes, so you can use it for lunch, meal prep, or a quick dinner.
Why You’ll Love This Roast Beef Grinder Chopped Salad
High in Protein
Each serving has 28 grams of protein from the roast beef, provolone cheese, and Greek yogurt dressing.
Deli Grinder Flavor
Roast beef, provolone, banana peppers, red onion, and creamy horseradish dressing give the salad its familiar grinder-style taste.
Ready in Under 30 Minutes
The salad takes 28 minutes from start to finish, making it a useful option for lunch or a quick dinner.
Made for Scooping
The finely chopped ingredients and crisp pita chips make this salad easy to scoop and serve.
Ingredient Substitutions
Whole Wheat Pita
Use regular pita bread if you don’t have whole wheat pita rounds.
Roast Beef
Use cooked sliced steak in place of deli roast beef. Chop it into small pieces before adding it to the salad.
Provolone Cheese
Replace the provolone with mozzarella, Swiss, or mild white cheddar cheese.
Greek Yogurt
Use plain regular yogurt or sour cream in place of the Greek yogurt. The dressing may be slightly thinner.
Banana Peppers
Use chopped pepperoncini for a similar tangy flavor. Use the liquid from the pepperoncini jar in place of the banana pepper juice.
Prepared Horseradish
Leave out the horseradish if you prefer a milder dressing.
Romaine Lettuce
Use chopped iceberg lettuce for a crisp grinder-style base.
Fresh Parsley
Replace the fresh parsley with 2 teaspoons of dried parsley.
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Roast Beef Grinder Chopped Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Garlic Pita Chips:
- 2 large whole wheat pita rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasonings
- ¼ teaspoon salt
For the Salad:
- 6 cups chopped romaine lettuce
- 10 ounces deli roast beef chopped
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumber diced
- ½ cup banana peppers chopped
- ⅓ cup red onion finely diced
- ¼ cup sliced black olives
- 2 tablespoon chopped fresh parsley
For the Creamy Grinder Dressing:
- ⅓ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon banana pepper juice
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon prepared horseradish
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Cut the pita rounds into triangles. Place the pita triangles on a baking sheet.
- Drizzle the pita triangles with olive oil. Add the garlic powder, Italian seasoning, and salt. Toss until the pita triangles are lightly coated.
- Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Let the pita chips cool.
- In a large mixing bowl, add the romaine lettuce, roast beef, provolone cheese, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley.
- In a small bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, horseradish, black pepper, and salt. Using a wire whisk, mix until smooth.
- Pour the dressing over the salad. Toss until the ingredients are evenly coated.
- Serve with the pita chips on the side for scooping.
Notes
Tips and Tricks
Chop everything small – Keep the roast beef, cheese, and vegetables in small pieces so every scoop has a balanced mix. Drain the peppers – Drain the banana peppers well before chopping them. Extra liquid can make the salad watery. Dress only what you plan to serve – Keep the dressing separate if you expect leftovers. This prevents the romaine from becoming soggy.Storing
Refrigerate the salad – Store the undressed salad in an airtight container for up to 3 days. Store the dressing separately – Refrigerate the dressing in a covered container for up to 4 days. Stir before serving. Keep the pita chips dry – Store cooled pita chips in an airtight container at room temperature for up to 3 days. Do not refrigerate them.Nutrition
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