Description
All the flavor of the viral sandwich, none of the carbs. This High Protein Grinder Salad features a creamy, healthy dressing made with cottage cheese and packs 30g of protein. The ultimate volume eating lunch.
Ingredients
Scale
The Salad Base
- 1 head Iceberg Lettuce, chopped
- 1/4 cup Red Onion, thinly sliced
- 1/4 cup Banana Peppers (mild or hot), jarred
- 1/2 cup Cherry Tomatoes, halved
- 4 oz Lean Deli Turkey Breast, chopped thick
- 10 slices Turkey Pepperoni, quartered
- 1 slice Provolone Cheese, chopped
Creamy High Protein Dressing
- 1/2 cup Low Fat Cottage Cheese (or Greek Yogurt)
- 1 tbsp Light Mayonnaise
- 1 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Red Chili Flakes
- Salt and Black Pepper to taste
Instructions
- Chop: Place the lettuce, deli turkey, pepperoni, and provolone cheese on a large cutting board. Using a large knife or salad chopper, chop everything together until it is in uniform, bite-sized pieces.
- Blend Dressing: In a small blender or food processor, combine the cottage cheese, mayonnaise, red wine vinegar, oregano, garlic powder, chili flakes, salt, and pepper. Blend until completely smooth and creamy.
- Combine: Place the chopped salad mixture into a large bowl. Add the red onions, banana peppers, and cherry tomatoes.
- Toss: Pour the dressing over the salad. Toss thoroughly until every leaf is coated.
- Serve: Eat immediately for the best crunch, or store the dressing separately for meal prep.
Notes
- Make it Spicy: Add more chili flakes or use hot banana peppers.
- Vegetarian: Swap the meat for roasted chickpeas or hard-boiled eggs.
- Storage: The dressing keeps for 5 days in the fridge. The salad is best eaten fresh or within 24 hours if undressed.
- Prep Time: 15 minutes
- Category: Lunch/Salad
- Method: Chopped/No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg