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A large white bowl of grinder salad recipe, with finely chopped lettuce, deli meats, and cheese tossed in a creamy, tangy dressing.

Grinder Salad Recipe

Rebecca Blumer
This grinder salad recipe transforms a classic Italian sub into a crunchy, satisfying bowl. It features chopped deli meats, crisp lettuce, and provolone cheese, all tossed in a creamy, tangy dressing.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Salad
Cuisine American, Italian-American
Servings 5 Servings
Calories 580 kcal

Equipment

  • Large Mixing Bowl
  • Small bowl
  • Whisk
  • Salad spinner

Ingredients
 

Grinder Salad

  • 1 head iceberg lettuce, finely chopped
  • 1/2 red onion, thinly sliced
  • 1/3 cup chopped banana peppers
  • 1 cup chopped grape tomatoes
  • 1/4 lb salami, chopped
  • 1/4 lb pepperoni, chopped
  • 1/4 lb turkey, chopped
  • 1/4 lb provolone cheese, chopped
  • 1/4 cup grated parmesan cheese

Grinder Salad Dressing

  • 1/2 cup mayonnaise
  • 2 tbsp red wine vinegar
  • 1 tsp banana pepper juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • Pepper, to taste

Instructions
 

  • Place the chopped iceberg lettuce, red onion, banana peppers, grape tomatoes, salami, pepperoni, turkey, provolone cheese, and parmesan cheese in a large mixing bowl. The bowl should look evenly loaded with a little of everything spread throughout, not layered in big separate piles.
  • Whisk the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, dried oregano, and salt in a small bowl or shake them in a jar, then add pepper to taste. The dressing should be smooth, creamy, and thick but still pourable.
  • Pour the dressing over the salad and gently lift and fold until the ingredients are fully mixed. It’s ready when every piece of lettuce has a light coating and the salad looks glossy, not drenched.
  • Serve right away. The best texture is crunchy, creamy, tangy, and fresh with no wilted lettuce at the bottom of the bowl.

Notes

Texture Tip: For the best experience, chop all ingredients into small, uniform pieces. This ensures you get a perfect mix of meat, cheese, and veggies in every bite.
Keep it Crisp: Make sure your lettuce is completely dry before adding it to the bowl. This prevents the dressing from becoming watery and keeps the salad from getting soggy.
Meal Prep: To prepare this salad ahead of time, store the chopped vegetables, meats and cheeses, and the dressing in separate airtight containers. Toss everything together just before serving to maintain freshness.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword chopped salad, grinder salad recipe, Italian chopped salad