Italian Sub Grinder Chopped Salad
Italian Sub Grinder Chopped Salad is a quick, high-protein main dish with creamy Italian dressing and crisp garlic pita chips.
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
- 4 ounces deli ham chopped
- 2 ounces hard salami chopped
- 3 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 Italian Sub 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 the oven to 375°F.
- Cut the pita rounds into triangles. Place the pita triangles on a large baking sheet.
- Drizzle the pita pieces with the olive oil. Sprinkle the pita pieces with the garlic powder, Italian seasoning, and salt. Toss until the pita pieces 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, turkey, ham, salami, provolone, tomatoes, cucumber, banana peppers, red onion, black olives, and parsley.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, oregano, black pepper, and salt. Whisk the dressing until smooth.
- Pour the dressing over the salad. Toss until evenly coated.
- Serve with the garlic pita chips on the side for scooping.
Notes
Tips and Tricks
Dry the romaine - Remove excess water after washing the lettuce. Wet lettuce can thin the dressing and make the pita chips soften quickly. Taste before adding more salt - Deli meat, cheese, olives, and banana peppers contain plenty of sodium. Taste the finished dressing before adjusting the seasoning. Dress just before serving - Wait to add the dressing until you’re ready to serve the salad. This keeps the romaine crisp.Storing
Refrigerate the salad - Store the undressed salad in an airtight container in the refrigerator for up to 3 days. Store the dressing separately - Refrigerate the dressing in a sealed container for up to 4 days. Stir it before serving. Keep the pita chips dry - Store cooled pita chips in an airtight container at room temperature for up to 3 days. Store leftover dressed salad - Refrigerate leftovers for up to 1 day. The romaine will soften after it has been mixed with the dressing.Nutrition
Calories: 417kcalCarbohydrates: 29gProtein: 26gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 54mgSodium: 1729mgPotassium: 687mgFiber: 5gSugar: 5gVitamin A: 6798IUVitamin C: 29mgCalcium: 245mgIron: 3mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane