Ham and Provolone Grinder Chopped Salad
Ham and Provolone Grinder Chopped Salad is a high-protein lunch with creamy grinder dressing and crisp garlic pita chips, ready in 28 minutes.
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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 ham chopped
- 4 ounces provolone cheese chopped
- 1 cup cherry tomatoes quartered
- ¾ cup cucumbers diced
- ½ cup banana peppers chopped
- ⅓ cup red onion finely chopped
- 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 dried oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut each pita round into 6 to 8 large wedges.
- Place the pita wedges on a baking sheet.
- Drizzle the olive oil over the pita wedges. Sprinkle the garlic powder, Italian seasoning, and salt over the pita wedges.
- Toss until the pita wedges are lightly coated.
- Arrange the pita wedges in a single layer. Bake for 7 to 8 minutes, or until crisp and lightly browned.
- Remove the pita chips from the oven. Let the pita chips cool.
- Add the chopped romaine lettuce, ham, provolone cheese, cherry tomatoes, cucumber, banana peppers, red onion, black olives, and parsley to a large mixing bowl.
- Add the Greek yogurt, light mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, dried oregano, black pepper, and salt to a small mixing bowl. Using a wire whisk, mix until smooth.
- Pour the dressing over the salad. Toss until the salad is evenly coated.
- Serve the garlic pita chips on the side for scooping up the salad.
Notes
Tips and Tricks
Use thick deli slices - Ask for ham and provolone in thicker slices. They are easier to chop and will not disappear into the salad. Drain the vegetables well - Drain the banana peppers and olives before adding them. Extra liquid can thin the dressing.Storing and Reheating
Store the salad - Place the undressed salad in an airtight container in the refrigerator for up to 3 days. Store the dressing - Keep the dressing in a separate covered container in the refrigerator for up to 4 days. Stir before serving. Store the pita chips - Place cooled pita chips in an airtight container at room temperature for up to 3 days. Store leftover dressed salad - Refrigerate dressed salad in an airtight container for up to 1 day. The lettuce will soften as it sits. Reheat the pita chips - Place the pita chips on a baking sheet and warm them at 325°F for 3 to 5 minutes.Nutrition
Calories: 464kcalCarbohydrates: 28gProtein: 30gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 65mgSodium: 1627mgPotassium: 706mgFiber: 5gSugar: 5gVitamin A: 6860IUVitamin C: 29mgCalcium: 297mgIron: 3mg
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