Italian Sub Salad Two Ways (Print-Friendly Version)
A fresh Italian-inspired salad with salami, provolone, and peppers - served low-carb or with tortellini for carb lovers.
# What You Need:
→ For The Salad
01 -
2 Hearts of Romaine, Shredded
02 -
1/2 lb of Salami, Sliced, Cut into Squares
03 -
1/2 lb of Provolone, Sliced, Cut into Squares
04 -
8oz Package of Marinated Mini Fresh Mozzarella Balls
05 -
1 Cucumber, Sliced Thin
06 -
1 Red Pepper, Sliced into Strips
07 -
1 Cup of Mild Pepper Rings
08 -
1 White Onion, Sliced into Strips
09 -
1 Tablespoon Black Pepper
10 -
1 Tablespoon Dried Basil
11 -
1 Cup of Parmesan, Cubed
12 -
1/2 lb Pepperoni, Diced
→ For The Dressing
13 -
1 Cup Red Wine Vinegar
14 -
1/2 Cup Olive Oil
15 -
1 Tablespoon Garlic Powder
16 -
1 Tablespoon Dried Basil
17 -
1 Tablespoon Brown Sugar (or a natural sweetener)
18 -
2 teaspoons Kosher Salt
# How to Make It:
01 -
In a large bowl add the romaine lettuce and top the salad with the two peppers, meats, cheeses, onions, and cucumbers.
02 -
Arrange ingredients in a pattern over the lettuce, sprinkle lightly with salt and some oregano, cover with plastic wrap and refrigerate for 4 hours or overnight.
03 -
Meanwhile whisk together all the ingredients for the dressing and also allow to sit in fridge overnight.
04 -
Serve on the side of the salad when serving or toss the whole salad together with the dressing.
# Additional Tips:
01 -
You can also make this salad for carb lovers by adding one cooked and cooled bag of tri-colored tortellini right before serving.
02 -
For serving both low-carb and regular versions, split the ingredients in half, add tortellini to one portion and omit the lettuce.