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- 2 cups romaine lettuce, chopped - 1 cup cherry tomatoes, halved - 1 cup cucumbers, diced - 1/2 cup red onion, thinly sliced - 1/2 cup pepperoncini peppers, sliced - 1/2 cup black olives, pitted and sliced Fresh vegetables make the base of this salad. Romaine lettuce offers a crisp bite. Cherry tomatoes add a burst of sweetness. Cucumbers bring a refreshing crunch. Red onions provide a sharp flavor. Pepperoncini peppers add a nice kick. Black olives give a salty finish. Together, they create a colorful and tasty mix. - 1 cup salami, chopped - 1 cup provolone cheese, cubed Protein is key in this dish. Chopped salami delivers rich flavors and a satisfying chew. Provolone cheese adds creaminess and depth. These ingredients ensure your salad feels hearty and full. Plus, they complement the vegetables well. - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish The dressing ties everything together. Olive oil brings richness and smoothness. Red wine vinegar gives a tangy balance. Italian seasoning adds a blend of herbs. Salt and pepper enhance the flavors. Fresh basil leaves on top make it look beautiful. For the full recipe, check out Low Carb Italian Grinder Salad. - Chop and slice all vegetables as indicated. - Prepare salami and provolone cheese for mixing. Start by washing and chopping the fresh vegetables. First, take 2 cups of romaine lettuce and chop it into bite-sized pieces. Next, halve 1 cup of cherry tomatoes. Then, dice 1 cup of cucumbers for a nice crunch. Slice 1/2 cup of red onion thinly to add flavor. After that, take 1/2 cup of pepperoncini peppers and slice them too. Finally, slice 1/2 cup of black olives. Now, prepare your proteins. Chop 1 cup of salami into small pieces. Cube 1 cup of provolone cheese for a creamy texture. Set all your chopped ingredients aside in a large bowl. - In a large salad bowl, mix fresh vegetables. - Fold in salami and provolone cheese. Once your ingredients are prepped, it’s time to combine everything. In the large salad bowl, start mixing the chopped romaine, halved cherry tomatoes, diced cucumbers, sliced red onion, pepperoncini peppers, and black olives. Toss these fresh vegetables gently. This ensures an even mix. Next, fold in the chopped salami and cubed provolone cheese. Mixing these ingredients creates a colorful and tasty salad. - Whisk together dressing ingredients in a separate bowl. - Drizzle and coat salad with dressing. Now for the dressing! In a separate bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 teaspoon of Italian seasoning. Add salt and pepper to taste. Whisk until well combined. This dressing adds a burst of flavor to your salad. Drizzle the dressing over the salad and toss gently. Make sure all the ingredients are coated. Taste the salad and adjust the seasoning if needed. You can add more salt, pepper, or vinegar for extra zing. For a lovely finish, garnish with fresh basil leaves before serving. For the full recipe, check out the details above! To boost flavor, try different types of vinegar. Red wine vinegar gives a rich taste. Apple cider vinegar adds a fruity note. Both work well in this salad. Using fresh herbs like basil or parsley can also add depth. They brighten the salad and enhance the overall taste. Always prepare your ingredients just before serving. This keeps the salad crunchy and fresh. If you want to store it, keep the dressing separate. Mix it in right before you eat. This way, the veggies stay crisp. Cut your vegetables to the right thickness. This helps them mix well without losing their bite. For example, slice cucumbers thin and chop lettuce into bite-sized pieces. When combining the salad, fold in the ingredients gently. This prevents wilting and keeps everything looking fresh and vibrant. For the full recipe, check out the Low Carb Italian Grinder Salad! {{image_2}} You can add more greens to your salad. Spinach and arugula are great choices. They boost nutrition and add a fresh taste. These greens blend well with the other ingredients. Plus, they make your salad more colorful. If you want a leaner option, swap out the salami. Turkey or chicken work perfectly in this salad. They keep it light and healthy. You still enjoy great flavor while reducing fat. Just chop them up and mix them in. Cheese can change the flavor of your salad. Try different types like mozzarella or feta. Mozzarella gives a creamy touch, while feta adds a salty kick. These options change the taste and make the salad unique. Don’t be afraid to experiment with cheese! You can store the salad in an airtight container in the fridge. It will stay fresh for up to 1 day. If you leave it longer, the veggies may get soggy. I recommend eating it quickly to enjoy the best taste and texture. Keep the dressing separate from the salad. You can refrigerate it for up to 1 week. This way, it stays fresh, and you can add it just before serving. If you want a quick meal, make the dressing in advance. You can prep the ingredients ahead of time. Chop the veggies and store them separately. This makes assembly easy when you're ready to eat. Just mix everything together, add the dressing, and enjoy a fresh meal. Check out the Full Recipe for more tips! This salad is low-carb because it uses fresh vegetables and meats, not grains or sugars. Here are the main ingredients and their low-carb values: - Romaine lettuce: Very low in carbs, about 1 gram per cup. - Cherry tomatoes: Low in carbs, around 3 grams per cup. - Cucumbers: Also low, about 4 grams per cup. - Red onion: Adds flavor with about 7 grams per half cup. - Pepperoncini peppers: Adds a zesty kick with less than 1 gram per half cup. - Black olives: About 3 grams per half cup. - Salami: Provides protein with 0 carbs per ounce. - Provolone cheese: Offers flavor with about 1 gram per ounce. By focusing on these ingredients, you keep carbs low while enjoying great taste. Yes, you can make this salad vegan! Here are some great swaps: - Proteins: Use chickpeas or lentils for a hearty plant-based protein. - Cheese alternatives: Try vegan mozzarella or cashew cheese for creaminess. These swaps keep the salad fresh and flavorful while meeting vegan needs. To boost protein in the salad, consider these tips: - Add nuts: Almonds or walnuts add crunch and protein. - Include seeds: Pumpkin or sunflower seeds are great options. - Incorporate legumes: Chickpeas or black beans work well and add texture. These additions keep the salad nutrient-rich and satisfying. This blog post covered a fresh, tasty salad that’s easy to make. You learned about the key ingredients, including vegetables, proteins, and dressing. I shared helpful tips for enhancing flavor and maintaining freshness. You discovered variations like adding greens or changing proteins. Remember, you can store the salad and dressing to enjoy later. With these steps and ideas, you can create a salad that’s healthy and fun to eat. Enjoy your cooking and happy eating!

Low Carb Italian Grinder Salad

Experience the deliciousness of a Low Carb Italian Grinder Salad that’s perfect for any meal! This vibrant salad combines fresh romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, savory salami, and creamy provolone cheese, all tossed in a zesty homemade dressing. Ready in just 15 minutes, it’s a quick and healthy choice that everyone will love. Click to discover the full recipe and elevate your salad game today!
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Ingredients
  

2 cups romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cup cucumbers, diced

1/2 cup red onion, thinly sliced

1/2 cup pepperoncini peppers, sliced

1/2 cup black olives, pitted and sliced

1 cup salami, chopped

1 cup provolone cheese, cubed

1/4 cup olive oil

2 tablespoons red wine vinegar (or apple cider vinegar)

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumbers, sliced red onion, pepperoncini peppers, and black olives. Toss gently to mix.

    Add the chopped salami and cubed provolone cheese to the bowl, folding them into the salad.

      In a small bowl, whisk together the olive oil, red wine vinegar (or apple cider vinegar), Italian seasoning, salt, and pepper until well combined.

        Drizzle the dressing over the salad and toss gently to ensure all ingredients are coated with the dressing.

          Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or vinegar as desired.

            Garnish with fresh basil leaves before serving.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4