Recipe Of The Week 6/10: Italian Sub Salad

Yields 4 Servings

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.

Meal Plan Check Boxes:
3 Proteins
2 Fats
2 Veggies
Nutritional Facts: 2 cups, Calories: 298 kcal, Carbohydrates: 11.5 g, Protein: 22 g, Fat: 19 g

Adapted From: https://www.skinnytaste.com/italian-sub-salad/#recipe