Ingredients
For the Salad:
2 cups romaine lettuce, finely chopped
2 cups iceberg lettuce, finely chopped
1/2 cup salami, julienned or finely chopped
1/2 cup mozzarella cheese, shredded or diced
1/4 cup garbanzo beans (chickpeas), drained
For the Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Optional: 1 teaspoon Parmesan cheese or a touch of honey
Instructions
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Prepare the dressing: Whisk together red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Slowly stream in the olive oil while whisking until emulsified. Set aside.
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Chop and prep: Finely chop both lettuces. Dice the salami and mozzarella. Drain the chickpeas.
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Toss the salad: In a large bowl, combine all salad ingredients. Pour in the dressing and toss well to coat evenly.
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Serve: Plate immediately. Optionally, top with freshly ground pepper or extra grated Parmesan.
Notes
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Chop everything small for even flavor distribution in every bite.
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Chill the salad bowl before assembling for extra freshness.
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Keep the dressing separate until ready to serve if prepping ahead.
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Add grilled chicken or egg to turn it into a heartier meal.
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Leftovers are best eaten the same day to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0minutes