By Sarah Harper Below is Registered Dietitian Sarah Harper’s take on a Sub Salad, the classic lunchbox staple but in salad form. This recipe reimagines the classic sandwich as a vibrant and veggie-packed salad. This customizable Sub Salad is bursting with flavors and textures. I’m talking crisp, creamy, and juicy. Make this Sub Salad your own by adding your favorite toppings, such as sliced turkey, cherry tomatoes, or Sarah’s favorite, Mama Lil’s Peppers. You can even add cooked pasta to make it a pasta salad. Whatever you choose will add a unique twist to this versatile dish. Finish this recipe with a Creamy Yogurt Italian Dressing. The dressing leftovers can double as a snack dip for cut-up veggies. Servings: 2 meal-sized salads Time: 15 to 20 minutes Sub Salad Ingredients: Greens
Instructions: Prepare The Creamy Yogurt Italian Dressing: In a separate bowl, whisk together the mayo, Greek yogurt, Italian seasoning, grated Parmesan cheese, and red wine vinegar to make the dressing. Add Greens: In a large salad bowl, add your greens base of Romaine lettuce. Layer Ingredients: Arrange the bell peppers, tomatoes, red onion, pepperoncini peppers, and chopped hot peppers, into the bowl. Add the thinly sliced turkey, Italian cured meat and provolone cheese over the salad. Serve: Wait to toss the ingredients together until just before serving for maximum impact. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Any dressing leftovers can double as a snack dip for cut-up veggies, chips, or an accompaniment to roasted vegetables, chicken, or fish. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
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