WED LUNCH · FROM THE VIDEO
Chopped Deli Tray Salad
- 20 min
- 8 min with Sunday prep
- 1–4 servings
- 380 kcal
- 30g protein
A crunchy, no-cook chopped salad that turns a deli snack tray into a full lunch: crisp romaine, cucumber and cherry tomatoes tossed with diced turkey, salami and cheddar, topped with sliced hard-boiled egg. Pack the Italian dressing on the side so the greens stay crisp until you're ready to eat.
Adds this lunch's 6 groceries to your Walmart cart; you check out on Walmart. Part of 5 grown-up lunchables from one deli snack tray · send the whole week to Walmart.
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Ingredients
- 2 cupsromaine hearts, chopped
- 1/2 cupEnglish cucumber, diced
- 1/2 cupcherry tomatoes, halved
- 2 ozdeli turkey, diced
- 1 ozdeli salami, diced
- 1 ozcheddar cheese, diced
- 1 egglarge eggs, hard-boiled and sliced
- 2 tbspItalian dressing
From the pantry: black pepper, salt
Cookware
cutting board · chef's knife · small saucepan · meal-prep container with small side compartment
Directions
- Bring a small saucepan of water to a boil, lower in the eggs, and cook 10 minutes; transfer to an ice water bath for 5 minutes, then peel and slice (skip this step if using Sunday's hard-boiled eggs).
- Chop the romaine hearts into bite-size pieces on a cutting board.
- Dice the cucumber and halve the cherry tomatoes.
- Dice the deli turkey, salami and cheddar cheese into small, even cubes.
- In the meal-prep container, layer the chopped romaine as the base.
- Scatter the cucumber, cherry tomatoes, turkey, salami and cheddar over the romaine.
- Arrange the sliced hard-boiled egg on top and season lightly with salt and pepper.
- Pour the Italian dressing into the small side compartment or a separate small container, seal, and refrigerate until lunchtime.
Two tips
- Swap pepper jack for cheddar if you want more heat, since both are already in the deli tray.
- Use the eggs and pre-chopped veggies from Sunday's prep to cut this down to an 8-minute pack-only lunch.
Packing
Keep the Italian dressing in a separate small container or the side compartment and pour it over just before eating so the romaine stays crisp; this salad is meant to be eaten cold, no reheating needed.
Storage
Store assembled (undressed) in the fridge for up to 3 days; do not freeze, as the fresh vegetables and egg will turn watery and rubbery.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 10 g
- Fat
- 25 g
- Fiber
- 3 g
- Sodium
- 980 mg
The rest of the week
MonTurkey Cheddar Cracker Box
Turkey, cheddar, a stack of crackers and grapes.
turkey · cheddar · crackers · grapes
~27g proteinFull recipe →
TueSalami Fruit Box
Salami and pepper jack with grapes and a small scoop of almonds.
salami · pepper jack · grapes · almonds
~24g proteinFull recipe →
ThuTurkey Cracker Stackers with Carrots and Hummus
Build-your-own stacks: crackers, turkey, cheddar. Carrots and hummus on the side.
turkey · cheddar · crackers · baby carrots · hummus
~26g proteinFull recipe →
FriGrown-Up Lunchables Friday
A bit of everything that's left, plus the last eggs. Friday earned it.
salami · turkey · pepper jack · eggs · crackers · grapes
~31g proteinFull recipe →
Recipe developed by MealPot for the “5 grown-up lunchables from one deli snack tray” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.