Italian Sub Salad

Serving Size: 1: Calories: 458 | Protein: 41g  | Fat: 25g | Carbohydrates: 18g | Fiber: 3g

Craving the flavors of an Italian sub but not the calories? This Italian Sub Salad is your dream come true! Packed with deli meats, cheeses, and a burst of Italian seasonings, this salad gives you all the satisfaction of a hearty sub, without derailing your health goals.

Grocery List for 4 Salads:

• 2 roma tomatoes
• 80 g red onion (small)
• 2- 12 oz bags classic iceberg salad
• ½ pound deli turkey (low sodium if available)
• ½ pound deli ham (low sodium if available)
• 112 g turkey pepperoni (1 bag sliced)
• 8 light mozzarella string cheeses
• 112 g pepperoncini rings
• 4 tsp italian seasoning blend
• 125 g lite mayo
• 45 g yellow mustard
• 125 g Ken’s Steakhouse Northern Italian with Basil and Romano

Step-by-Step Instructions:

Prep the Veggies: Wash and cut your Roma tomatoes in half then thinly slice, dividing them into four equal portions. Dice half of the red onion and set aside in a separate container.

Assemble Salad Containers: Divide the classic iceberg salad bags equally among four meal prep containers. Add ½ a sliced Roma tomato to each container. Place your container of diced onions on your food scale, zero it out, and then distribute 20 g into each meal prep container. Repeat for all containers. Put your jar of pepperoncini rings on the scale, zero it out, then take out 28 g, add to each meal prep container.

Portion the Pepperoni: Zero out your food scale and weigh 28 g of turkey pepperoni. Slice into thin strips and add to the container. Repeat for all containers.

Portion the Turkey: Reset the scale to zero and weigh 56 g of deli turkey. Roll and slice into strips, add to the container. Repeat for all containers.

Portion the Ham: Zero out your scale again and weigh 56g of deli ham.  Roll and slice into strips, add to the container. Repeat for all containers.

Add the Cheese: Dice two mozzarella string cheeses into cubes, add to the container. Repeat for all containers.

Season: Sprinkle ½ tsp of Italian seasoning over each salad container.

Storage: Cover each container and refrigerate for up to 4 days.

Make the Dressing: Put a separate empty container on your food scale, zero out the scale, add 125 g lite mayo to the container. Zero out the food scale, add 125 g of Ken’s Steakhouse Northern Italian dressing.  Zero out the food scale and add 45 g of yellow mustard. Whisk until smooth. Store in the fridge.

Ready to Serve: When you're ready to eat, add your salad to your food scale, zero out the scale and carefully pour 70 g of the dressing onto your salad. Add a pinch of salt, and your Italian sub salad is ready to enjoy!

Single Serving Calorie Weights & Ingredients (1 serving):

• 180 g Classic Iceberg Salad
• 20 g Red onion
• 28 g Turkey Pepperoni
• 56 g Turkey breast, deli meat
• 56 g Deli ham
• 28 g Pepperoncini
• 40 g Roma
• 2 sticks string cheese light mozzarella

Dressing Ingredients (4 servings | 70 g per serving):

• 125 g lite mayo
• 125 g Ken’s Steakhouse Northern Italian with Basil and Romano
• 45 g yellow mustard