Italian Grinder Salad

Grinder salad in a large serving bowl with chickpeas, veggies, and deli meats.

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This Italian grinder salad is loaded with deli turkey, ham, salami, provolone, and fresh veggies all tossed in a creamy Greek yogurt and avocado oil mayo dressing with banana pepper juice. Ready in 15 minutes and packed with 22 grams of protein per serving.

Prep Time15

Total Time15

Course: Lunch

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

3 cups chopped romaine lettuce
3 cups chopped green cabbage
1 cup cherry tomatoes halved
1 cup chopped cucumber
½ red onion chopped
½ cup banana peppers sliced
4 oz deli turkey chopped
4 oz deli ham chopped
2 oz salami chopped
4 slices (½ cup) provolone cheese, chopped
½ cup crispy chickpeas or croutons for topping, optional

Dressing

½ cup plain Greek yogurt
2 Tablespoons avocado oil mayonnaise
2 Tablespoon red wine vinegar
1 teaspoon banana pepper juice
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes optional

Instructions

In a small bowl, whisk together the Greek yogurt, mayo, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, salt, pepper and red pepper flakes (if using) until smooth and creamy. Season to taste with additional salt and pepper if needed.
½ cup plain Greek yogurt, 2 Tablespoons avocado oil mayonnaise, 2 Tablespoon red wine vinegar, 1 teaspoon banana pepper juice, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon crushed red pepper flakes
In a large bowl, add the chopped romaine, chopped cabbage, tomatoes, cucumbers, red onion and banana peppers.
3 cups chopped romaine lettuce, 3 cups chopped green cabbage, 1 cup cherry tomatoes, 1 cup chopped cucumber, ½ red onion, ½ cup banana peppers
Add in the chopped turkey, ham, salami and cheese.
4 oz deli turkey, 4 oz deli ham, 2 oz salami, 4 slices (½ cup) provolone cheese, chopped
Pour the dressing over the salad and toss really well until everything is evenly coated.
Serve immediately topped with crispy chickpeas or croutons if desired or chill for 10–15 minutes to let the flavors meld together.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If making ahead, keep the dressing separate and toss right before serving to keep everything crisp.

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