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It’s like your favorite deli sub ditched the bread and got a glow-up. Think layers of crispy lettuce, your favorite meats, and a creamy dressing all in this yummy Grinder Salad form!
A Reader’s Review
So easy and delicious!!! This is going to be my lunch for the next week and I will add the dressing just before eating it.
This Salad Has No Business Being This Good!
- Low-Carb: All the flavors of your favorite grinder sandwich without the bread. It’s keto-friendly magic!
- That Dressing, Though! My creamy, garlicky, tangy dressing is next-level! You’ll want to put it on everything.
- Incredible Flavor: This grinder salad doesn’t just taste good—it slaps. With a combo of all of my favorite meats, I know you’ll love it too!
Grinder Salad Ingredients
- Add More Veggies: Try bell peppers, cucumbers, or kalamata olives to the mix!
- Lettuce Swap: Try using shredded cabbage instead of Brussels sprouts or chopped romaine lettuce instead of iceberg.
- Crunch Factor: Toss in croutons for a satisfying crunch and that classic “sub” vibe.
- Mix Up the Deli Meats: I’ve also tried using pepperoni, prosciutto, turkey, or roast beef, and it’s just as delicious!
- Add Avocado: Adding in avocados will bring a cool, creamy texture to the grinder salad.
- Lighter Dressing Option: If you’d like to use a lighter dressing that doesn’t use mayo, try my homemade Italian dressing instead of making this creamy one!
How to Make Grinder Salad
Don’t wait another minute – get your hands on those ingredients and treat yourself to an Italian grinder salad experience like no other! I guarantee you’ll be hooked from the first bite!
- Grinder Salad Dressing: Add the mayonnaise, red wine vinegar, kosher salt, black pepper, Italian seasoning, garlic, and pepperoncini pepper liquid to a medium bowl. Whisk to combine. Stir in the parmesan cheese. Cover and chill in the fridge while you prepare the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the iceberg lettuce, Brussels sprouts, salami, ham, provolone, red onion, pepperoncinis (banana peppers), and grape tomatoes.
- Toss and Serve: Add the dressing just before serving to keep the salad crisp. Toss gently to coat when ready to eat. Garnish with red pepper flakes and freshly cracked black pepper, and serve immediately.
Storing Leftovers
This grinder salad is best enjoyed fresh. Brussels sprouts help it last longer, but the lettuce can get soggy. For best results, store the salad and dressing separately until ready to eat.
- In the Refrigerator: Store the leftover salad in an airtight container then fridge for up to 2 days.
Other Craveworthy Salad Recipes
Don’t underestimate the power of a good chopped salad! Try this Italian chopped salad or Portillo’s chopped salad, they’re so tasty! Check out these other salad favorites!
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Easy Grinder Salad Recipe
Ingredients
Dressing
- 1 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic
- 3 tablespoons pepperoncini pepper liquid
- ½ cup grated parmesan cheese
Salad
- 3 cups shredded iceberg lettuce
- 2 cups shredded or thinly sliced Brussels sprouts
- 12 ounces sliced salami
- 8 ounces chopped deli ham
- 8 slices chopped provolone cheese
- ½ cup chopped red onion
- ½ cup sliced pepperoncini peppers
- 1 cup halved grape tomatoes
- red pepper flakes optional, for garnish
- freshly cracked black pepper optional, for garnish
Instructions
Dressing
- Add 1 cup mayonnaise, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, and 3 tablespoons pepperoncini pepper liquid to a medium bowl and whisk to combine.
- Stir in ½ cup grated parmesan cheese. Cover and chill in the refrigerator while you prepare the salad.
Salad
- In a large mixing bowl, add 3 cups shredded iceberg lettuce, 2 cups shredded or thinly sliced Brussels sprouts, 12 ounces sliced salami, 8 ounces chopped deli ham, 8 slices chopped provolone cheese, ½ cup chopped red onion, ½ cup sliced pepperoncini peppers, and 1 cup halved grape tomatoes.
- Pour the dressing over the salad and gently toss until everything is well coated with the dressing.
- Garnish with red pepper flakes and freshly cracked black pepper and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really good! Yum!
One of our favorite salads! I make a batch for our lunches for the week and we love the tangy, spicy, creamy dressing.
I decided to try this salad tonight and it did not disappoint.
Let me start by saying the salad was delish.
Here is my only complaint, in this (and mostly all of your) recipe, you seem to seriously fudge on the times. I’m sure it seems better to trick the reader into thinking it can be “done” in 15 minutes. But seriously, hit the timer, collect all the ingredients, make the dressing, shred the lettuce and Brussels sprouts, cut all the meat and cheese slices, halve the tomatoes, mix together., hit the timer…. way more than 15 minutes.
Step 2 “In a large mixing bowl, add all of the “prepared” salad ingredients.” So “prepping” all the ingredients is not counted in the “prep” time?
I’m sure making everything sound quick and easy “sells” hit and email subscriptions, but when I’m making dinner for my wife and we want to eat at 6, it would help if the recipe I start at five doesn’t take until 7 to complete.
PS I was in restaurants for 23 years, so I am good with a knife and cooking, I feel sorry for the novice cook who may be trying your recipes out for the first time.
Feel free to respond back to my email, I curious if you feel my comments were valid or not.
LOVE this recipe. Next time I will double the amount of cherry tomatoes, as there didn’t seem to be enough to go around. I also cut the salami down to 8 ounces and added 4 ounces of mortadella for a bit more variety. Very tasty.
This salad was DELICIOUS! Perfect for keto!! I am definitely putting that amazing dressing in my salad dressing repertoire! Like others, I kept the dressing separate from the salad as I am making several meals out of this bowl. Can’t wait to try your other salad! Thank you! ❤️
Tried the grinder salad today. Girl ! Yesss!! Easy prep and easy to put together. I kept the dressing separate and we added dressing as we plated our salads. Have just enough for lunch tomorrow. Definitely a recipe
To keep
So easy and delicious!!! This is going to be my lunch for the next week and I will add the dressing just before eating it.
This recipe is crazy good! What a great idea, a breadless sub! I added some mortadella to the salad, and some minced cherry peppers to the dressing. I also drizzled a thin ribbon of Italian fig balsamic to the salad before dressing it. Also, it helps to pick through the shaved brussel sprouts to take out the hard stem pieces. Fantastic!
Thank you for sharing this, I can’t wait to make it