Italian Grinder Salad

INGREDIENTS

For the grinder salad dressing

• 1/2 cup mayonnaise 

• 2 tsp red wine vinegar

• 2 tsp minced garlic

• 1 tsp sweetener (I used Monk Fruit)

• 1/2 tsp Italian Seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon red pepper chili flakes

For the grinder salad

• 16 ounces shredded iceberg lettuce

• 4 ounces ham

• 4 ounces pepperoni

• 4 ounces salami

• 4 ounces of provolone cheese

• 1 pint grape tomatoes halved

• 1/2 cup sliced pepperoncini peppers

• 1/2 red onion diced

INSTRUCTIONS

1. Make The Dressing. Mix the mayonnaise, red wine vinegar, minced garlic, sweetener, Italian seasoning, red pepper chili flakes(if using), salt, and pepper until well combined.

2. Set it aside for a few minutes to allow the flavors to meld together.

3. Slice the ham, salami, and pepperoni into 1/4-inch slices and the provolone cheese into small cubes.

4. Use a mandoline or food processor to shred the iceberg lettuce thinly.

5. Add the shredded iceberg lettuce and the rest of the ingredients to a large salad bowl, then drizzle the dressing all over the ingredients and mix until well combined.




NUTRITION FACTS
Amount per serving.
Calories 445kcal
Total Carbs 9g
Net Carbs 7g
Protein 19g
Fat 38g
Fiber 2g
Sugar 4g

Ham, & Cheese Soufflé

I love St. Louis Bread Company's soufflés and could eat them several times a week. I threw together a few ingredients to make my own at home. They need some tweaking, but they are headed in the right direction.

One 8 oz. can of Pillsbury Crescent Rolls
4-6 eggs
1/2 Cup Cheese
1/2 Cup diced ham

Directions
1) Unroll the crescent rolls. I used 2 triangles together and formed 4 rectangles.
2) I laid the recitingle-shape dough into the cupcake pan (Texas size pan) with the excess dough laying over the sides.
3) I scrambled the eggs, ham and cheese in a bowl.
4) I spooned the egg mixture into the four dough cupcake bins. With the excess dough, I covered up the egg mixture like a cocoon.
5) I brushed the tops with a little egg and butter mixture.
6) I baked them at 350º for 20 minutes.

NEXT TIME: I think I'll add some onion or chives, maybe even some cayenne pepper.

Nutrition:
Crescent Roll (each): 100 cal, 6g Fat, 11g Carbs
Brown large egg (each): 70 cal, 5g Fat, 6g Protein