High Protein Italian Sub Salad (Italian Hoagie Salad)

 



If I were to be completely honest, I think the best part of a sub are the thinly sliced onions, shredded lettuce, oil and vinegar.  Now that the weather is warming, salads have become my mainstay. I've been making this version at least several times a week because it's easy to put together and has all the flavor of a sub without all the carbs.

This salad is --
  • low carb
  • high protein
  • low calorie
Even if someone isn't looking for a macro-friendly lunch, this is so delicious everyone will enjoy it. It's flexible too. Any deli meat combination will work. 

Looking for other high protein recipes? Here are some others to try:

High Protein Asian Chicken Salad

One Bowl Protein Chocolate Chip Muffins

High Protein Scrambled Eggs

High Protein Single Serve Cinnamon Roll

Healthy Ranch Pasta Salad

RECIPE

Per Serving:
292 cals | 14.1 total fat | 2.6 sat fat | 4.7 carbs | .6 fiber | 3.1 sugar | 32.8 protein

Makes 1 serving

2 ounces sliced roasted turkey breast from the deli counter
2 ounces sliced low-sodium ham from the deli counter
1 ounce (17 slices) turkey pepperoni
1 tsp olive oil
1 tbs light mayonnaise
1 tbs liquid from the pickled onions* 
1 tablespoon red wine vinegar or white balsamic vinegar
1/4 cup pickled onions*
1 1/2 cups shredded iceberg lettuce
Italian seasoning

  1. Roll the sliced deli meat and cut into 1 inch thick slices. Quarter the pepperoni. Set aside.
  2. In a medium sized bowl, add olive oil, light mayonnaise, pickled onion liquid to a bowl. Stir to combine.
  3. Add shredded lettuce and pickled onions. Toss with the dressing. Sprinkle with Italian seasoning. (Measure with your heart, taste it and stop when it's right to you.) Top with the sliced deli meat and pepperoni.
*Pickled Onion Recipe
Makes approximately 5 servings 

1 red onion
apple cider vinegar

  1. Chop the onion and add to a bowl that has a lid. Fill the bowl containing the onions halfway with water, then add apple cider vinegar, leaving enough room at the top so the liquid doesn't spill when transporting. The onions should be covered with the vinegar and water mixture.
  2. Stir gently. Cover and refrigerate for at least 2 hours before using. 
The onions are great for burgers, salads, tacos...you name it! Pickling the onions takes the bite out of them. 

Comments

Post a Comment