with Creamy Italian Dressing & Croutons
It’s always tasty in Philadelphia! Well, it is if you’re eating what they call a hoagie (aka. a sub, a hero, a grinder). But if you’re looking for a lighter salad option, have we got a great lunch idea for you! We take all the fillings—prosciutto, bell pepper, tomato, cucumber—and toss them with crisp lettuce, creamy Italian dressing, a sprinkle of oregano, and crushed croutons on top for crunch. That’s right: Philly is in the house.
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Bell Pepper
1 unit
Mini Cucumber
1 unit
Mayonnaise
2 tablespoon
Italian Dressing
1.5 ounce
Dried Oregano
1 teaspoon
Grape Tomatoes
4 ounce
Prosciutto
2 ounce
Croutons
1 unit
Olive Oil
1 tablespoon
Sugar
0.25 teaspoon
Salt
Pepper
• Wash and dry produce.
• Trim and discard root end from lettuce; roughly chop into bite-size pieces. Halve, core, and slice bell pepper into strips. Slice cucumber into ¼-inch-thick rounds.
• In a large bowl, combine mayonnaise, Italian dressing, half the oregano, 1 TBSP olive oil, ¼ tsp sugar, and salt and pepper to taste. (For 4 servings, use all the oregano, 2 TBSP olive oil, and ½ tsp sugar.) Add lettuce, bell pepper, cucumber, and tomatoes; toss to coat.
• Tear prosciutto into bite-size pieces. (TIP: Refrigerate prosciutto until ready to use, so it’s easier to tear!) Gently crush croutons in their bag.
• Divide salad between bowls. Top with prosciutto and crushed croutons. Serve.
410
kcal
Calories
31
g
Fat
5
g
Saturated Fat
23
g
Carbohydrate
7
g
Sugar
3
g
Dietary Fiber
11
g
Protein
35
mg
Cholesterol
900
mg
Sodium
