Grinder Salad Dressing: Add the mayonnaise, red wine vinegar, kosher salt, black pepper, Italian seasoning, garlic, and pepperoncini pepper liquid to a medium bowl. Whisk to combine. Stir in the parmesan cheese. Cover and chill in the fridge while you prepare the salad.
Combine Salad Ingredients: In a large mixing bowl, add the iceberg lettuce, Brussels sprouts, salami, ham, provolone, red onion, pepperoncinis (banana peppers), and grape tomatoes.
Toss and Serve: Add the dressing just before serving to keep the salad crisp. Toss gently to coat when ready to eat. Garnish with red pepper flakes and freshly cracked black pepper, and serve immediately.
Bowl of dressing ingredients whisked together.
Salad ingredients in a large bowl.
Someone pouring dressing over salad ingredients.
Storing Leftovers
This grinder salad is best enjoyed fresh. Brussels sprouts help it last longer, but the lettuce can get soggy. For best results, store the salad and dressing separately until ready to eat.
In the Refrigerator: Store the leftover salad in an airtight container then fridge for up to 2 days.
Grinder salad being tossed with 2 wooden spoons.
