YIELD: 1 Serving
MACRONUTRIENT RATIO: 4:1
21g whole iceberg lettuce leaf, choose an outer leaf that is flexible.
17g genoa salami, Applegate Farms Organic was used for the calculation.
18g Marie’s Creamy Italian Garlic Salad Dressing
14g oil, use a mild flavor oil such as safflower or canola.
1Rip off one outer leaf of iceberg lettuce. Trim to 21g. Avoid using the hard stem close to the core.
2Lay the salami on top the lettuce leaf. Fold in the edges of the leaf so it is the same width as the salami. Roll the leaf around the salami. Secure it with a toothpick or a fun shaped bento pick.
3 In a small bowl, combine the salad dressing and oil. Use a small fork to stir the dressing until it is completely combined with the oil.
4Use the dressing as a dip for the roll-up.
5Notes: Commercial salad dressing is very flavorful. It is a great option to add more fat to since the flavors will hide most of the oil taste. The salad dressing and oil will separate as it sits. Just stir it again to combine.