Post by wilderness on Mar 8, 2022 16:02:57 GMT -5
Italian Sub Salad-cooktocook
Active: 30 minutes Total:50 minutes Serves:6-8
Looking for something light? With the heat and humidity already upon us, I made this salad yesterday. Besides, turning a sub into a salad cuts the calories in half, a win-win. Both DH and I agree it's a keeper. Lori
Ingredients:
3 cups bread cubes (I made homemade croutons the other day, so I used those, but this step could be skipped--you could use store-bought)
2 Tbsp. extra-virgin olive oil
2 1/2 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 Tbsp. brine from the jar
3/4 cup fresh basil leaves, torn
1/2 cup olives (I used 1/4 cup each of green and black olives), pitted
1/2 cup jarred peppadew peppers, chopped (I used roasted red peppers)
1 large head of romaine lettuce, shredded (I chopped 7 cups)
2 oz. sliced mortadella, cut into thin strips
2 oz. sliced prosciutto, cut into thin strips
1 oz. sliced capicola, cut into thin strips
1 oz. sliced Genoa salami, cut into thin strips (Or could use hot soppressata)
1-2 oz. piece aged provolone, shaved with a peeler (I used deli provolone cheese cut into thin strips)
Directions:
1--Preheat the oven to 400*. Toss the bread cubes and 1 TBSP. olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.
2--Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 Tbsp. olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
3--Add the croutons to the salad and toss. Divide among bowls.
Active: 30 minutes Total:50 minutes Serves:6-8
Looking for something light? With the heat and humidity already upon us, I made this salad yesterday. Besides, turning a sub into a salad cuts the calories in half, a win-win. Both DH and I agree it's a keeper. Lori
Ingredients:
3 cups bread cubes (I made homemade croutons the other day, so I used those, but this step could be skipped--you could use store-bought)
2 Tbsp. extra-virgin olive oil
2 1/2 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 Tbsp. brine from the jar
3/4 cup fresh basil leaves, torn
1/2 cup olives (I used 1/4 cup each of green and black olives), pitted
1/2 cup jarred peppadew peppers, chopped (I used roasted red peppers)
1 large head of romaine lettuce, shredded (I chopped 7 cups)
2 oz. sliced mortadella, cut into thin strips
2 oz. sliced prosciutto, cut into thin strips
1 oz. sliced capicola, cut into thin strips
1 oz. sliced Genoa salami, cut into thin strips (Or could use hot soppressata)
1-2 oz. piece aged provolone, shaved with a peeler (I used deli provolone cheese cut into thin strips)
Directions:
1--Preheat the oven to 400*. Toss the bread cubes and 1 TBSP. olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.
2--Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 Tbsp. olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
3--Add the croutons to the salad and toss. Divide among bowls.
