Stephanie Sullivan: Recipe - Italian Sub Salad

April 03, 2024

INGREDIENTS:

2 tablespoon extra virgin olive oil
3 tablespoons red wine vinegar
1/2 tablespoon Italian seasoning
1 clove minced garlic
1/4 tsp teaspoon kosher salt
8 cups chopped iceberg or romaine lettuce, chopped
6 ounces thin sliced turkey, chopped
2 ounces thin slices genoa salami, chopped from about 6 thin slices
3 ounces turkey pepperoni, chopped
2 ounces Capicola, chopped
1/3 cup shredded part-skim mozzarella & provolone mix, low moisture
1/3 cup cherry tomato, chopped
1/4 cup red onion, sliced
1/4 cup pickled pepperoncini or banana peppers, sliced (plus 1 tablespoon brine)
1/4 cup black olives, sliced

DIRECTIONS: In a small bowl, whisk olive oil, vinegar, 1/2 tablespoon Italian seasoning, garlic, salt and 1 tablespoon brine from pepperoncini. Add a large bowl add the lettuce, turkey, salami, pepperoni, Capicola, cheese, tomato, red onion, pepperoncini, and black olives. Drizzle in the dressing when ready to eat and toss to coat.

NUTRITION INFO: 2 cups, Calories: 298 kcal, Carbohydrates: 11.5 g, Protein: 22 g, Fat: 19 g, Saturated Fat: 5.5 g, Cholesterol: 71.5 mg, Sodium: 1573.5 mg, Fiber: 3 g, Sugar: 5.5 g

(Recipe and photo courtesy of Skinnytaste)