Grinder Salad

Ingredients

• 8 oz Italian dry reduced sodium salami, sliced

• 4 oz mozzarella, cut into small cubes

• 1 cucumber, diced

• 1/2 red onion, diced

• 2 red bell peppers, large diced

• 1/2 cup pepperoncinis, sliced (can sub banana peppers)

• 3 cups cannellini beans

• 6 cups arugula (or leafy green of choice)

• juice of 1 lemon

• 1/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tbsp whole grain mustard

• 2 tsp dried oregano

Instructions

1. In a small bowl or jar whisk together lemon juice, extra virgin olive oil, mustard, and dried oregano. Set aside.

2. Combine salami, mozzarella, cucumber, onion, bell pepper, pepperoncini, cannellini beans in a large bowl and toss. Add in the arugula and toss until mixed.

3. Pour the dressing over the salad and serve immediately.

Serves: 6 Time: 20 minutes  Calories: 483 Protein: 25g Carbs: 29g Fat: 25g

MEAL PREP NOTE: Toss the salad ingredients, except the arugula, with the lemon juice only. Divide into Tupperware containers and place the arugula on top of the salad without mixing in. Store dressing in small ramekins inside the Tupperware or in a jar with a tight-fitting lid in the refrigerator. Pour the dressing over just before serving.