Italian Grinder “Sub” Salad – CANNING AND COOKING AT HOME

• 1 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon Pink or Kosher salt
• 1/4 teaspoon black pepper
• 1 Tablespoon Italian seasoning blend
• 2 teaspoons garlic, minced
• 2/3 Cup chopped pickled cherry peppers plus, 2 Tablespoons pickling liquid
• 2/3 Cup Parmesan cheese, grated plus more for garnish 

Salad

• 3 cups iceberg lettuce, chopped
• 12 ounces salami, sliced into ribbons then chopped into 1″ pieces
• 8 ounces deli ham, sliced into ribbons then chopped into 1″ pieces
• 8 slices provolone cheese, sliced into ribbons then chopped in half
• 1/2 cup red onion, chopped
• 1/2 cup sliced pepperoncini peppers
• 2 cups grape tomatoes, halved
• red pepper flakes, optional 

Instructions 

• To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and cherry pepper liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad. I like to make this a few hours ahead of time. 
• Ready to Serve? In a large mixing bowl, add all of the prepared salad ingredients.
• Spoon the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing. I spoon half the dressing and mix and then add more if needed – if not, you have dressing for salads during the week. 
• Garnish with red pepper flakes and some more parmesan before serving if desired.
• Enjoy.