Italian Sub Salad
This Italian sub salad has all the flavors of a deli sandwich without the carbs! It's low-carb, keto friendly and gluten free! Serves 4-5 as an entree or main meal and 8 as a starter.
Servings: 5 people
Calories: 632kcal
Ingredients
Salad Ingredients
- 1 head iceberg lettuce shredded or torn into bite-sized pieces
- 1 head romaine lettuce shredded or sliced
- 5 ounces Genoa salami sliced
- 5 ounces sopressata sliced
- 5 ounces mortadella sliced
- 5 ounces provolone cheese fontina or mozzarella.
- 1 cup marinated mushrooms quartered (reserved 3/4 cup liquid from marinade)
- 1/2 cup kalamata olives sliced
- 1/4 cup peperoncini sliced thin
- 1/4 cup roasted red bell peppers sliced
- 1 pint cherry tomatoes cut in half
Dressing
- 1/3 cup olive oil (you can also use some of the marinade from the olive, mushrooms or artichoke hearts if you're using them).
- 2 Tablespoons red wine vinegar
- Kosher salt to taste
- Fresh ground black pepper
Instructions
Preparing the salad
- Wash and dry lettuces, cut into bite size pieces or coarsely chop.
- Slice meats, cheese and veggies.
- Arrange meat, cheese, and veggies on the bed of lettuces. Cover and refrigerated until ready to serve. Toss salad with dressing
Dressing
- Whisk olive and vinegar in a small bowl season to taste with black pepper and kosher salt. Adjust dressing by tasting. Add more vinegar or olive oil to suit your palate.
- Salad can be made ahead and covered in the fridge before dressing.
Notes
How much meat per person?
- For a starter salad, figure 2-3 ounces total, meat and cheese.
- For a main meal, 4-6 ounces total meat and cheese depending on your family's appetites.
Nutrition
Serving: 1serving | Calories: 632kcal | Carbohydrates: 17g | Protein: 28g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 80mg | Sodium: 2231mg | Potassium: 1001mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12269IU | Vitamin C: 38mg | Calcium: 309mg | Iron: 4mg