Antipasto Grinder Chopped Salad
Antipasto Grinder Chopped Salad is a high-protein Italian-inspired lunch with creamy dressing and crisp pita chips, ready in under 30 minutes.
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
- 4 ounces deli turkey breast chopped
- 3 ounces deli ham chopped
- 2 ounces hard salami chopped
- 2 ounces turkey pepperoni chopped
- 3 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumber diced
- ½ cup artichoke hearts well drained and chopped
- ½ cup roasted red peppers well drained and chopped
- ½ cup banana peppers chopped
- ⅓ cup red onion finely chopped
- ¼ cup sliced black olives
- ¼ cup sliced green onions
- 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 ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut the pita rounds into small triangles. Place the pita triangles on a baking sheet.
- Drizzle the olive oil over the pita pieces. Sprinkle the garlic powder, Italian seasoning, and salt over the pita pieces.
- Toss the pita pieces until 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, turkey, ham, salami, turkey pepperoni, provolone cheese, tomatoes, cucumber, artichoke hearts, roasted red peppers, banana peppers, red onion, black olives, green onions, and parsley.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Using a wire whisk, mix the dressing until smooth.
- Pour the dressing over the salad. Toss until the salad is evenly coated.
- Serve the salad with the garlic pita chips on the side.
Notes
Tips and Tricks
Use thicker deli slices - Ask for the turkey and ham to be sliced slightly thicker than sandwich meat. This makes them easier to chop and keeps the pieces from clumping together. Taste before adding more salt - Deli meats, cheese, olives, peppers, and their brine contain salt. Taste the finished dressing before adjusting the seasoning.Storing
Store the salad components separately - Place the chopped salad ingredients in an airtight container in the refrigerator for up to 3 days. Keep the dressing and pita chips in separate containers. Store the dressing - Refrigerate the grinder dressing in a covered container for up to 4 days. Stir before serving. Store the pita chips - Keep cooled pita chips in an airtight container at room temperature for up to 3 days. Store dressed leftovers - Refrigerate leftover dressed salad in an airtight container and use within 1 to 2 days. The lettuce will soften as it sits.Nutrition
Calories: 454kcalCarbohydrates: 33gProtein: 30gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 68mgSodium: 2393mgPotassium: 771mgFiber: 7gSugar: 6gVitamin A: 6956IUVitamin C: 38mgCalcium: 258mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane