#subinatub #subinabowl #lowcarblunch #lowcarbmeal #lowcarbrecipes #lowcarb #fyp #fypageシ
#fypage #fypシ small 1 small head iceberg lettuce, outer leaves and core removed, chopped (3-4 cups), or chopped romaine lettuce
1 small tomato or 10-12 cherry tomatoes, chopped (about ½ cup)
½ medium sweet yellow or red onion, sliced or chopped (about ⅓ cup)
¼ cup sliced pepperoncini or banana peppers, chopped
4 slices (3 oz) provolone cheese, chopped
4 slices (3 oz) deli ham, chopped
4 slices (3 oz) deli turkey, chopped
4 slices (2 oz) deli sliced salami, chopped
Optional: 1-2 small soft Italian rolls (like a bolillo roll), chopped 3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
½ teaspoon fine sea salt
¼ teaspoon black pepper 1 . Using a knife or a vegetable chopper, chop all of the salad ingredients and add them to a large bowl. (Note: If using the chopped Italian roll, don’t cube it or add it to the salad until just before serving.) 2 .s In a small bowl or a jar with a lid, whisk or shake the dressing ingredients together. 3 .s Before serving, pour the dressing over the chopped salad ingredients and toss until well mixed. Add the chopped Italian roll, if using, and toss again. 4 .s Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 day.