I have no control when eating sliced deli meats, so the best way to portion control is throw it all in a salad for an easy cold lunch! Even though I'm GF, I hardly ever eat GF bread or substitutes, so I just make the sandwich into what I want - which has been dubbed "The Sandwich Salad."
If you're into charcuterie, you'll crave this lil salad. A bonus add whether or not you're vegan is substituting the meat for figs! It's a seriously nice treat.
- Romaine lettuce, chopped (or lettuce of your choice)
- Sliced Deli Meat (I used pepperonis and hard salamis - Boar's head which does not have diary or gluten in the processing of the meats)
- Kalamata Olives, sliced
- Green Olives, sliced
- Pepperoncini Peppers, sliced
- sprinkle of capers
- Vegan Mozzarella
DRESSING: 1/4 cup olive oil, 3tbs red wine vinegar, 2 tsp garlic powder (or minced garlic cloves), 2 tsp dried oregano, salt and pepper
This salad is super easy, mostly just prep of slicing. Once you have everything ready, mix together and you can toss with dressing or wait until you're ready to eat. Just make sure to mix dressing well so that vinegar and oil mix!