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Italian Hoagie Salad with Prosciutto
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Italian Hoagie Salad with Prosciutto

Italian Hoagie Salad with Prosciutto

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.

Tags:
New
Calorie Smart
Mediterranean
Carb Smart
Easy Cleanup
Quick
Allergens:
Eggs
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Baby Lettuce

1 unit

Bell Pepper

1 unit

Mini Cucumber

2 tablespoon

Mayonnaise

(Contains: Eggs)

1.5 ounce

Italian Dressing

(Contains: Milk)

1 teaspoon

Dried Oregano

4 ounce

Grape Tomatoes

2 ounce

Prosciutto

1 unit

Croutons

(Contains: Milk, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

¼ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories410 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate23 g
Sugar7 g
Dietary Fiber3 g
Protein11 g
Cholesterol35 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl

Instructions

1

• Wash and dry produce.

2

• 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.

3

• 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.

4

• 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.

5

• Divide salad between bowls. Top with prosciutto and crushed croutons. Serve.

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