Little King Salad
I got this from my Tupperware Consultant years ago and it has become a favorite at my house.
I got this from my Tupperware Consultant years ago and it has become a favorite at my house.
- 1 teaspoon salt
- 1 onion chopped
- 1/8 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 3/4 cup olive oil
- 2 tomatoes chopped
- 3 poppy seed rolls tear into bite size pieces
- 1 head lettuce cut up
- 3 ounce mozzarella shredded
- 3 ounce swiss shredded
- 3 ounce colby jack shredded
- 1/3 lbs ham, turkey, salami, and pepperoni cut into strips
- 1/4 cup tarragon vinegar
- Carbohydrate 14.1732924477878 g
- Cholesterol 81.7422083333333 mg
- Fat 30.3708659374795 g
- Fiber 5.00635353787127 g
- Protein 26.1212200520613 g
- Saturated Fat 12.7750358541613 g
- Serving Size 1 1 Serving (388g)
- Sodium 694.817229166636 mg
- Sugar 9.16693890991653 g
- Trans Fat 1.66141818749662 g
- Calories 431 calories
Step-by-step
- Toss first eight ingredients together in large bowl.
- Shake last six ingredients together and when ready to eat pour over salad and gently toss together.
Bright oil and sharp vinegar coat crisp shredded lettuce alongside torn bread pieces that absorb the dressing while retaining a slight structural resistance. A wide mixing bowl measuring at least twelve inches across is essential here so the greens and cured meats tumble freely without spilling over the counter. Tearing the rolls by hand rather than slicing them creates irregular, ragged edges that grip the liquid components much more effectively than clean knife cuts.
Visual and textural cues dictate when the dressing is properly integrated. Whisk the olive oil and tarragon vinegar vigorously in a sealed jar until the mixture turns opaque and holds a unified appearance for at least five seconds before breaking apart. Pour this liquid over the greens only when serving time arrives, tossing gently with two large wooden spoons until every surface glistens without pooling at the bottom of the bowl.
Substitutions alter moisture levels significantly. Replacing the tarragon vinegar with a standard white distilled variety introduces a sharper, less nuanced acidity that requires a pinch of sugar to balance, whereas swapping out the assorted cured meats for a single protein source changes the overall sodium density and fat coating. Hard cheeses like shredded swiss and mozzarella demand proper refrigeration storage at or below 40 degrees Fahrenheit to prevent premature sweating before assembly.
Leftovers do not hold well past twenty minutes once the dressing makes contact with the bread and lettuce. Consume the entire batch immediately or keep the components segregated in airtight containers for up to twenty-four hours to maintain structural integrity.
