Italian “sub” salads for lunch this week! All the yum of my favorite sammy, minus the simple carbs. This salad is a go-to in this house.
Base: romaine salad mix. Top with cucumber, tomato, banana peppers, red onion, black olives, a sprinkle of parm, and sliced roll ups of applegate uncured salami and turkey pepperoni and wegmans “just turkey” deli slices. The simple dressing is made of olive oil, red wine vinegar, and oregano.
A few of my tips for keeping your salads fresh all week…put a half paper towel at the bottom of your bowl and the other half between your lettuce and toppings. Seems odd, but it’ll absorb excess moisture and you can just pull them out and toss it. Thoroughly dry your veggies, especially “wet” toppings like banana peppers and olives from the jar, before putting them on. Use baby cucumbers and unsliced grape tomatoes, because they keep fresh longer in a salad. Bell peppers hold up well in salads too! Always, always, ALWAYS put your dressing on the side.