Italian Sub Salad
by TraskL
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INGREDIENTS
- 4 cups Romaine Lettuce ; shredded
- 1/2 pound Salami ; quartered
- 1/2 pound Provolone ; diced
- 8 ounce Mini Fresh Mozzarella Balls
- 1/2 Cucumber ; diced
- 1/2 Red Bell Pepper ; julienned
- 1 cup Mild Pepper Rings
- 1/4 White Onion ; minced
- 1 tablespoon Black Pepper
- 2 teaspoons Salt
- 1 tablespoon Dried Basil
- 1 cup Parmesan ; shredded
- 1/2 pound Pepperoni ; diced
- 2 tablespoons Olive Oil
INSTRUCTIONS
1) In a large bowl, add the mozzarella, red peppers, cucumbers, cheeses, meats, half the peppers, half the onion. Toss well to coat in the marinated mozzarella oil.
2) Add salt, pepper, olive oil, and dried basil. Toss well to coat.
3) Top with the pepper rings.
4) Let sit overnight in the fridge overnight.
5) Serve on bed of lettuce.
NOTES
TraskL
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (636g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 1635 | ||
| Calories from Fat: 1198 (73%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 133.1g | 177 % | |
| Saturated Fat 57.3g | 287 % | |
| Monounsaturated Fat 52.7g | ||
| Polyunsanturated Fat 8.9g | ||
| Cholesterol 348.2mg | 107 % | |
| Sodium 5560.1mg | 192 % | |
| Potassium 1261.1mg | 33 % | |
| Total Carbohydrate 12.7g | 4 % | |
| Dietary Fiber 3.4g | 14 % | |
| Sugars, other 9.2g | ||
| Protein 95.4g | 136 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1635
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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