• In a medium bowl, stir together the 2 teaspoons red wine vinegar, 2 teaspoons pepperoncini juice, grated 1 clove garlic, 1/2 teaspoon Italian seasoning and 1/2 teaspoon coarse Kosher salt. Allow this mixture to sit and steep for 10-15 minutes.
• Whisk in the 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, finely grated 1/3 cup parmesan cheese and 1/2 teaspoon ground black ground pepper. Chill until ready to use.

Grinder Salad Dressing:

Grinder Salad:

• IN a very large mixing bowl, combine a chopped head 1 head iceberg lettuce, quartered 1 cup grape tomatoes, thinly sliced 1/2 cup red onion, chopped 1/2 cup pepperoncini peppers, halved 1/2 cup mini mozzarella balls, chopped 1/4 pound smoked deli ham, chopped 1/4 pound deli style pepperoni, chopped 1/4 pound deli style salami and chopped 1/4 pound provolone cheese. Toss gently to break apart any pieces that might have stuck.
• Drizzle half of the dressing over the salad and toss. Drizzle the other half and toss again. Use half of the dressing if you light it light.
• Serve immediately while the ingredients are still crisp.
• If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.