Grinder Salad
This Grinder Salad recipe is inspired by the classic New England sandwich. Featuring crisp lettuce, salty deli meats, and creamy cheese.
Ingredients
- 1 head iceberg lettuce shredded or finely sliced
- ½ red onion thinly sliced
- 1 cup quartered cherry tomatoes about 1 ½ cups whole
- ⅓-½ cup pickled banana peppers without liquid
- 12 ounces deli meat of choice We recommend 4-6 ounces smoked turkey or chicken, then about 2 ounces each of prosciutto, genoa salami, and another Italian-style meat of your choice (coppa di parma, pepperoni, etc. (340 g)
- 6 ounces sliced cheese; chopped havarti or provolone are top picks; you’ll need about 8 slices (170g)
- ⅓ cup shredded parmesan cheese
Grinder salad dressing:
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- ½-1 teaspoon calabrian chili paste or pesto (optional)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables. Start by first preparing the vegetable ingredients as outlined in the ingredients list (shred the lettuce, slice the onions, quarter the tomatoes, etc.).
- Chop the meat and cheese. The goal is to chop the meat and cheese into small squares or rectangles. This is easily done by placing them in a pile, then slicing both vertically and horizontally. You can also use a veggie chopper for this.
- Assemble the salad. Add the lettuce, red onion, tomatoes, pickled banana peppers, deli meats, cheese, and shredded parmesan to a very large bowl (I sometimes use my stock pot – you’ll need a lot of room!).
- Toss the salad. Use a pair of tongs or salad forks to toss the salad together until well combined.
- Prepare the dressing. Add the mayo, red wine vinegar, calabrian chili paste or pesto (if using), garlic powder, oregano, salt, and black pepper to a small bowl or glass jar. Stir well to combine, scraping down the sides of the bowl as needed.
- Add the dressing to the salad. Pour most of the dressing over the salad and toss well to coat everything in the dressing. If you desire more dressing, add the rest and toss again. Some people like a creamy salad, and some like it a little less creamy, which is why I recommend holding some back at first.
- Serve and enjoy. Grinder salad tastes best when enjoyed right away, but you can chill it before serving if preferred.
Notes
Storage: This grinder sandwich salad is best when enjoyed on the same day, but it keeps in the refrigerator for about 2-3 days, although it does get progressively wilted and wet as the days go on.
Meal prep: If you are preparing this for meal prep I recommend preparing the dry salad and holding back the dressing. Divide the dressing into 6 containers and add it to your salad portion just before serving.
Make ahead: If you’re making this ahead for a party or dinner, prepare all of the dry salad ingredients and toss well. Prepare the dressing, but set it aside. Dress and toss the salad just before serving – this will help it to maintain a crisp texture.
Deli meats: This recipe works well with all kinds of deli meats, and we have tested it with many options. I recommend using a “mild” option (like chicken or turkey) for about half of the 12 ounces, and your favorite Italian meats for the remaining half. This keeps the flavor balanced and offers a nice variety of textures.
Cheese: Use any sliced cheese you like! We prefer havarti, with provolone and mozzarella being close runners-up.
Nutrition
Calories: 309kcal | Carbohydrates: 7g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 1304mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 12mg | Calcium: 241mg | Iron: 1mg