Roast Beef Grinder Chopped Salad
Roast Beef Grinder Chopped Salad is a high protein lunch or quick dinner with deli-inspired flavor, creamy dressing, and crisp pita chips.
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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 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
Calories: 351kcalCarbohydrates: 28gProtein: 28gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 57mgSodium: 1802mgPotassium: 692mgFiber: 5gSugar: 5gVitamin A: 6796IUVitamin C: 61mgCalcium: 435mgIron: 4mg
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