Italian Hoagie Salad

All of your favorite sandwich ingredients transformed into the tastiest salad
Hoagie Salad

David Humphreys

“I grew up in eastern Pennsylvania, where hoagies are known as “subs” and homemade rolls from Philadelphia are trucked to local sandwich shops on the regular. These days, I know the best part of the hoagie is the inside: spicy Italian cold cuts, cool-crisp iceberg lettuce with just enough olive oil to make it slinky and vinegar to give it teeth. This recipe relies on Applegate Farms cold cuts and requires nothing more of you than a lot of chopping. It’s as close as you can get to running out for a sub on a Saturday afternoon.” — Melissa Joulwan, author of Well Fed Weeknights.

For more recipes from Melissa Joulwan, click here.

This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.

4
Servings
664
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing:

  • 1/4 Cup red wine vinegar
  • 3 Tablespoons extra-virgin olive oil
  • 1/2 Teaspoon dried oregano
  • 1/4 Teaspoon garlic powder
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • 1 6-ounce can anchovies

For the meats:

  • 1 5-ounce package uncured pork pepperoni, preferably Applegate Farms
  • 1 4-ounce package Genoa salami, preferably Applegate Farms
  • 1 4-ounce package prosciutto, preferably Applegate Farms

For the vegetables:

  • 1 head iceberg lettuce
  • Few handfuls baby spinach
  • 2 stalks celery
  • 1 red bell pepper
  • 1/2 medium sweet onion
  • 7 1/2 Ounces canned red beets
  • 1 14-ounce can hearts of palm
  • 1 6-ounce can black olives

Directions

For the dressing:

Place the vinegar, oil, oregano, garlic powder, salt, and black pepper in the bowl and whisk to combine.

Drain and mince the anchovies. Add them to the bowl. Whisk one more time to combine the anchovies with the rest of the dressing.

For the meats:

Julienne the pepperoni, salami, and prosciutto. Add them to the bowl with the dressing.

For the vegetables:

Thinly slice all the vegetables. Add them to the bowl with the meats. Toss everything together. Serve immediately.

Nutritional Facts

Total Fat
47g
72%
Sugar
10g
N/A
Saturated Fat
12g
62%
Cholesterol
124mg
41%
Protein
40g
80%
Carbs
22g
7%
Vitamin A
106µg
12%
Vitamin B12
2µg
26%
Vitamin B6
0.7mg
36.7%
Vitamin C
56mg
93%
Vitamin D
1µg
N/A
Vitamin E
5mg
23%
Vitamin K
59µg
73%
Calcium
266mg
27%
Fiber
8g
33%
Folate (food)
176µg
N/A
Folate equivalent (total)
167µg
42%
Iron
9mg
51%
Magnesium
122mg
30%
Monounsaturated
24g
N/A
Niacin (B3)
14mg
71%
Phosphorus
454mg
65%
Polyunsaturated
6g
N/A
Potassium
1296mg
37%
Riboflavin (B2)
0.5mg
32.3%
Sodium
4258mg
100%
Thiamin (B1)
0.6mg
36.7%
Trans
0.7g
N/A
Zinc
5mg
35%