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Grinder Salad
nibbleboard.com/recipes/grinder-salad
Ingredients
Ingredients
- 1 head iceberg lettuce
- 1/2 red onion
- 1/3 cup chopped banana peppers
- 1 cup grape tomatoes
- 1/4 lb salami
- 1/4 lb pepperoni
- 1/4 lb deli turkey
- 1/4 lb provolone cheese
- 1/4 cup grated parmesan cheese
Dressing
- 1/2 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tsp banana pepper juice (from the jar)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Chop the iceberg lettuce into fine shreds or small bite-sized pieces and add to a large mixing bowl.
- Slice the red onion into thin half-moons. Halve the grape tomatoes. Chop the banana peppers.
- Stack the salami, pepperoni, turkey, and provolone slices in small piles and cut into roughly 1/2-inch squares.
- Add the red onion, banana peppers, grape tomatoes, salami, pepperoni, turkey, provolone, and grated parmesan to the bowl with the lettuce.
- Whisk together the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, oregano, salt, and black pepper in a small bowl until smooth.
- Pour the dressing over the salad and toss thoroughly with tongs until every piece is coated.
- Taste and adjust salt, pepper, or vinegar to your liking. Serve immediately.
Nutrition per Serving
554Calories
26gProtein
11gCarbs
45gFat
Chef Tips
- Use the banana pepper juice from the jar — it adds a subtle tangy heat to the dressing that makes this salad addictive.
- Chop everything into similar-sized pieces so you get a bit of meat, cheese, and veggie in every forkful.
- Swap turkey for deli ham or capicola if you want a more traditional Italian sub flavor.
- Make it ahead by storing the chopped salad and dressing separately — toss just before serving to keep the lettuce crispy.
- Add a pinch of red pepper flakes or a teaspoon of Calabrian chili paste to the dressing for a spicy kick.
Storage
Store dressed salad in an airtight container in the fridge for up to 1 day. Undressed components keep for 2-3 days.