Meat Lover's Bread Salad Recipe

Meat Lover's Bread Salad Recipe
Meat Lover's Bread Salad Recipe photo by Taste of Home
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Meat Lover's Bread Salad Recipe

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Growing up, we loved visiting a sandwich joint in Nebraska. The awesome sandwiches inspired my salad of bread and cold cuts for meat lovers everywhere. —Molly Atherton, Kansas City, Missouri
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 cups canola oil
  • 2/3 cup tarragon vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 pound fully cooked ham, chopped
  • 1/2 pound cooked turkey, chopped
  • 1/2 pound cooked roast beef, chopped
  • 1/2 pound thinly sliced hard salami
  • 1/2 pound sliced pepperoni
  • 1 medium head iceberg lettuce, torn
  • 2 medium tomatoes, seeded and chopped
  • 2 to 3 Italian rolls, cubed
  • 2 cups shredded part-skim mozzarella cheese

Directions

Place the first five ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour.
Just before serving, in a large bowl, combine meats, lettuce, tomatoes, cubed rolls and cheese. Shake dressing again; pour over salad and toss to coat. Yield: 12 servings (2 cups each).
Originally published as Meat Lover's Bread Salad in Taste of Home Christmas Annual Annual 2015, p173

  • 1-1/2 cups canola oil
  • 2/3 cup tarragon vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 pound fully cooked ham, chopped
  • 1/2 pound cooked turkey, chopped
  • 1/2 pound cooked roast beef, chopped
  • 1/2 pound thinly sliced hard salami
  • 1/2 pound sliced pepperoni
  • 1 medium head iceberg lettuce, torn
  • 2 medium tomatoes, seeded and chopped
  • 2 to 3 Italian rolls, cubed
  • 2 cups shredded part-skim mozzarella cheese
  1. Place the first five ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour.
  2. Just before serving, in a large bowl, combine meats, lettuce, tomatoes, cubed rolls and cheese. Shake dressing again; pour over salad and toss to coat. Yield: 12 servings (2 cups each).
Originally published as Meat Lover's Bread Salad in Taste of Home Christmas Annual Annual 2015, p173

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