Italian Hoagie Salad

Name: Italian Hoagie Salad
Ingredients: 1/4 cup red wine vinegar; 3 tablespoon 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; 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; 1 head iceberg lettuce; few handfuls baby spinach; 2 stalks celery; 1 red bell pepper; 1/2 medium sweet onion; 7 1/2 ounce canned red beets; 1 14-ounce can hearts of palm; 1 6-ounce can black olives

Hannah Hoskins|Oct. 7, 2016 1:32 pm EST

4.7 (3 ratings)

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“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.

Servings

4

Ingredients

1/4 cup red wine vinegar
3 tablespoon 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
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
1 head iceberg lettuce
few handfuls baby spinach
2 stalks celery
1 red bell pepper
1/2 medium sweet onion
7 1/2 ounce canned red beets
1 14-ounce can hearts of palm
1 6-ounce can black olives

Directions

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.
Julienne the pepperoni, salami, and prosciutto. Add them to the bowl with the dressing.
Thinly slice all the vegetables. Add them to the bowl with the meats. Toss everything together. Serve immediately.