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You can reduce the carbs in this recipe by skipping the tomatoes.
You can also mix this recipe up by using different meats and different cheeses.
Try using cauliflower florets in place of the broccoli.
This recipe is a great jumping off point for creating amazing salads, so use your imagination (and your leftovers) and make it different every time!
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| Mardi Gras Salad |
Ingredients
(12 servings - 15 g protein and 10 g carb per serving)
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| 4 - 1 inch thick |
Italian bread slices |
| 2 tbsp |
Italian salad dressing |
| 1 medium |
sweet red pepper (cut into strips) |
| 3/4 cup |
Italian salad dressing |
| 1/2 cup |
celery (sliced) |
| 1/2 cup |
pitted, green olives (sliced) |
| 3 tbsp |
fresh basil (snipped) |
| 8 cups |
romaine lettuce (torn) |
| 1/2 pound |
salami (cut into strips) |
| 1/2 pound |
lean, cooked ham (cut into strips) |
| 8 oz |
provolone cheese (cubed) |
| 1-1/2 cups |
broccoli flowerets (washed and patted dry) |
| 1-1/2 cups |
cherry tomatoes (halved) |
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- Preheat oven to 300 degrees.
- Brush bread slices with 2 tbsp salad dressing.
- Cut into 1-inch cubes.
- Spread in a large baking pan or deep-edged cookie sheet.
- Bake for 15 minutes, stirring once or twice.
- Remove from oven to cool.
- In very large serving bowl, combine sweet pepper strips, 3/4 cup salad dressing, celery, olives, and basil.
- Toss to mix well.
- Layer on top (in this order):
- lettuce
- salami
- ham
- cheese
- broccoli
- tomatoes
- Cover and refrigerate for 4-24 hours.
- Before serving, top with croutons.
- Toss salad lightly to blend.
- Serve while cold.
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