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Italian Hoagie Salad

paula

This recipe of my parents-in-law is always popular at gatherings including potlucks, holiday events, and game night parties. It is a great “go-to” dish because it fits in with the food selection no matter the season. Plus, it makes a lot with relatively little effort and no actual cooking.

My in-laws usually serve it on or with smaller rolls. It not only makes the salad go further for a larger crowd, but it makes for a great finger-food as well. For potlucks and other gatherings, I find myself providing both rolls and tongs for the guest to decided how they would like it.

Although I am sharing the original recipe (with my variations listed), you can make many substitutions…meats, cheese, lettuce. However, I do have a few recommendations: 1). Stick to a variety of Italian deli meats or meats that won’t clash with the Italian meats. 2). Use a lettuce that does not wilt easily. The recipe called for ice berg, but I usually use Roman. It holds up okay to the dressing and has more vitamins and nutrients. 3). Use the Beeno sandwich dressing or the similar Board’s Head dressing. It is worth the search for it (or even ordering it) if it is not readily available in your local grocery stores (usually I find it around the deli). I think the key to the salad’s popularity may be the enhanced dressing :).

I can’t find spicy ham where I live, so I just use a good basic ham (the last time I made it I used Boar’s Head Lower Sodium).

 

Recipe: Italian Hoagie Salad

Ingredients:

  • 1/2 lb. Genoa salami
  • 1/2 lb. spiced ham
  • 1/2 lb. prosciutto
  • 1/2 lb. hot cappacola
  • 1/2 lb. provolone cheese
  • 1 head of lettuce or 2 – 3 hearts of Romaine lettuce
  • 5 plum tomatoes or 1 pt. grape tomatoes
  • 1 sweet or red onion
  • 2/3 c. Beano (or Boar’s Head) hoagie dressing or olive oil
  • 1/2 jar sweet pepper strips or 1 – 2 roasted red pepper(s)
  • 1/2 tsp. oregano or to taste
  • 1/2 tsp. garlic powder or to taste
  • 1 tsp. Italian seasoning blend or to taste

Instructions:

  1. Cut meat and cheese into strips.
  2. Slice tomatoes, lettuce, and onion.
  3. Cut red pepper into bite size strips.
  4. In the measuring cup, add the spices to the dressing.
  5. Combine all of the ingredients in a large bowl, mixing thouroughly.
  6. Refrigerate for about 45 minutes before serving.
  7. Can serve on small rolls or as a salad.

Notes:

Other deli meats can be used instead of any listed. A variety of meats gives the best result.
To feed a larger crowd or to serve a crowd just as a salad, increase the amount of lettuce (it can be doubled without adding more dressing.

Copyright © 2014.
Recipe by Paula, A Simple Home Cook.

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