Grinder Salad

This viral grinder salad takes all the best flavors of a classic grinder sandwich—creamy dressing, crisp lettuce, savory deli meats, and cheese—and tosses them into a fresh, hearty salad. It’s tangy, crunchy, and loaded with bold Italian flavors.

Ingredients

Dressing:

• ¾ cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon minced garlic
• ⅛ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon red pepper flakes (optional)

Salad:

• 1 head iceberg lettuce, chopped
• ¼ cup sliced red onion
• 1 cup diced tomato
• ½ cup sliced pepperoncini
• ½ cup diced provolone cheese
• ½ cup chopped salami
• ½ cup chopped deli turkey

Instructions

1. In a large mixing bowl, whisk together mayonnaise, red wine vinegar, garlic, Parmesan, oregano, salt, black pepper, and red pepper flakes until smooth.
2. Add in red onion, pepperoncini, tomato, provolone, salami, and turkey. Mix well.
3. Top with chopped lettuce and toss everything together until evenly coated in the dressing.
4. Serve immediately, or chill briefly to let flavors meld.

Notes

• Customize by swapping meats or cheeses based on what you have on hand.
• For added crunch, top with croutons or crushed toasted hoagie roll.
• To make it lower carb, reduce the tomato amount or omit for a keto-friendly version.
• This salad is best eaten fresh, as the lettuce will wilt if stored too long.

Grinder Salad

• Author: baking
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Description

This viral grinder salad takes all the best flavors of a classic grinder sandwich—creamy dressing, crisp lettuce, savory deli meats, and cheese—and tosses them into a fresh, hearty salad. It’s tangy, crunchy, and loaded with bold Italian flavors.

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Ingredients

Scale 1x2x3x

Dressing:

• ¾ cup mayonnaise

• 1 tablespoon red wine vinegar

• 1 teaspoon minced garlic

• ⅛ cup grated Parmesan cheese

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• ⅛ teaspoon red pepper flakes (optional)

Salad:

• 1 head iceberg lettuce, chopped

• ¼ cup sliced red onion

• 1 cup diced tomato

• ½ cup sliced pepperoncini

• ½ cup diced provolone cheese

• ½ cup chopped salami

• ½ cup chopped deli turkey

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Instructions

• In a large mixing bowl, whisk together mayonnaise, red wine vinegar, garlic, Parmesan, oregano, salt, black pepper, and red pepper flakes until smooth.

• Add in red onion, pepperoncini, tomato, provolone, salami, and turkey. Mix well.

• Top with chopped lettuce and toss everything together until evenly coated in the dressing.

 

• Serve immediately, or chill briefly to let flavors meld.

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Notes

• Customize by swapping meats or cheeses based on what you have on hand.

• For added crunch, top with croutons or crushed toasted hoagie roll.

• To make it lower carb, reduce the tomato amount or omit for a keto-friendly version.

• This salad is best eaten fresh, as the lettuce will wilt if stored too long.