Low Carb Italian Grinder Salad (Print version)
A crunchy, creamy low carb grinder salad packed with Italian deli meats, provolone, and a tangy dressing. Ready in 15 minutes.
# Ingredients:
Salad
01 -
1 head iceberg lettuce, shredded
02 -
4 oz (115 g) sliced deli turkey
03 -
2 oz (55 g) sliced Genoa salami
04 -
1 oz (30 g) sliced pepperoni
05 -
2 slices provolone cheese, chopped
06 -
1/2 cup (75 g) cherry tomatoes, halved
07 -
1/4 small red onion, thinly sliced
08 -
1/4 cup (40 g) banana peppers or pepperoncini rings, drained
Creamy dressing
09 -
1/2 cup (120 g) full-fat cottage cheese (or Greek yogurt)
10 -
1 tablespoon mayonnaise
11 -
1 tablespoon red wine vinegar
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon dried oregano
14 -
1/4 teaspoon red pepper flakes
15 -
Salt and black pepper to taste
# Instructions:
01 -
Cut the iceberg into thin ribbons, then chop crosswise into bite-sized pieces. Transfer to a large mixing bowl.
02 -
Place the sliced red onion in a bowl of ice water for 5-10 minutes, then drain well. This mellows the sharp bite while keeping the crunch.
03 -
In a small blender, combine the cottage cheese, mayonnaise, red wine vinegar, garlic powder, oregano, red pepper flakes, salt, and black pepper. Blend until completely smooth and creamy.
04 -
Stack the turkey, salami, pepperoni, and provolone on the cutting board with the shredded lettuce. Use a sharp chef's knife to chop everything together into small, uniform pieces so the flavors distribute evenly.
05 -
Add the cherry tomatoes, drained red onion, and banana peppers to the chopped salad. Pour the dressing over the top and toss until every leaf is coated. Serve immediately for the best crunch.
# Good to know:
01 -
Best served immediately after dressing for maximum crunch.
02 -
Keep deli meats refrigerated and use within 3-5 days of opening.