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Large wooden salad bowl filled with a low-carb Grinder salad with salad tongs laying to the side of it.

Grinder Salad Recipe

Crispy lettuce, savory meats and a tangy dressing come together for a low carb version of a delicious Italian grinder. This salad is full of flavor and texture and is perfect for a quick lunch, dinner or appetizer!
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Course: Salad
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 503kcal
Author: Alexandria Ulmer

Equipment

  • Cutting Board or veggie chopper
  • Knife
  • Large Mixing Bowl
  • Large spoon or tongs

Ingredients

Dressing Ingredients

  • ½ cup Olive oil
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp Italian seasoning
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Pepper

Salad Ingredients

  • 1 lb Iceberg Lettuce, Shredded, about 8 cups
  • ½ cup Red Onion, finely diced (about ¼ large red onion)
  • ½ cup Pepperoncini, Sliced
  • 1 cup Provolone cheese, cup up
  • 1 cup Deli Ham, cut up
  • 1 cup Salami
  • 1 cup Cherry Tomatoes, halved
  • 2 Tbsp Parmesan Cheese, Grated

Instructions

  • Add all of the dressing ingredients into a small blender and blend until the dressing is creamy.
  • In a large serving bowl, combine the salad ingredients. Pour over the dressing and toss until everything is evenly coated.
  • Serve as a main course or as a side. Enjoy!

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only.
  • Olive oil: Olive oil is the base that brings all of your dressing together. You could use avocado oil as a substitute.
  • Red Wine Vinegar: Red wine vinegar has the perfect amount of tang and the perfect depth of flavor for this dressing. If you don’t have any on hand you could substitute apple cider vinegar or white wine vinegar but your dressing may not be as sweet. If possible, I don’t recommend making any substitutions.
  • Mayonnaise: A good high-quality mayonnaise will provide the best flavor and creamy texture. If you are trying to be a little bit healthier you could substitute half the mayonnaise for some plain greek yogurt but be aware it will add an extra tangy flavor to your salad.
  • Dijon Mustard: Dijon mustard adds a little extra flavor and interest to the dressing. You could substitute yellow mustard or stone ground mustard.
  • Italian Seasoning
  • Garlic Powder
  • Black Pepper and Salt
  • Shredded Iceberg Lettuce: Iceberg lettuce has just the right flavor and texture for this sandwich. If you are not a fan of iceberg lettuce or are hoping for a more nutritious option, you could easily swap it out for romaine.
  • Red Onion: Just a hint of red onion is necessary in this salad. If you are not a big fan of raw onion, you can slice your onions and then soak them in water for about 15 minutes before adding them in. This helps take the bite out of the onions.
    Sliced Pepperoncini: These jarred peppers add the perfect amount of tang to this salad. Feel free to use spicy pepperoncini if that’s your thing!
  • Provolone Cheese: You could also use mozzarella but provolone holds its shape better.
  • Deli Ham: A slightly sweet meat helps balance out the saltiness of the salami
  • Salami: Salami gives this salad a distinctly Italian flavor. You could also add turkey, roast beef or pepperoni to the mix for even more protein.
  • Cherry Tomatoes: The sweetness of the tomatoes helps to balance out all the salty and savory flavors.
  • Parmesan Cheese
  • I love to chop all my ingredients small for this salad so you get bits of everything in every bite. If you plan to make this salad ahead of time for meal prep, you may not want to cut your tomatoes as it may make them soggy faster.
  • Dress this salad just before serving so your lettuce doesn’t go soggy. This is not a salad that needs to soak in the dressing overnight.
  • This salad comes together super quick if everything is chopped ahead of time. If you want to make this meal ahead of time I recommend chopping everything and storing the ingredients separately or stacked in a mason jar. I like to put the meat and dressing at the bottom, then the pepperoncini, red onion, lettuce and tomatoes.

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 6g | Protein: 22g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 1391mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Vitamin A: 716IU | Vitamin C: 9mg | Calcium: 220mg | Iron: 2mg
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