Ingredients
1 head iceberg lettuce, finely chopped
1 head romaine lettuce, shredded
1 can (15 oz) garbanzo beans, rinsed and drained
1/4 pound Italian salami, julienned
2 cups shredded mozzarella cheese
1/3 cup extra-virgin olive oil
2 to 3 tablespoons red wine vinegar
2 cloves garlic, minced
2 to 3 teaspoons Dijon mustard
1/3 cup freshly grated Pecorino Romano or Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper, to taste
Instructions
1. In a jar or small bowl, whisk olive oil, vinegar, minced garlic, mustard, salt, pepper, and Pecorino Romano until blended.
2. In a large bowl, combine iceberg and romaine lettuce, salami, mozzarella, and garbanzo beans.
3. Pour dressing over the salad and toss to coat all ingredients evenly.
4. Serve immediately, optionally topped with extra cheese and black pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧄 To enhance the salad’s crispness, soak shredded lettuce in ice water for 5 minutes before using.
🍅 Customize with olives, artichoke hearts, red onions, or your favorite additions for more variety.
🥖 For a quick meal, pair this salad with a warm crusty bread or a light soup.
- Prep Time: 15 minutes
- N/A: 0 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 0.7 grams
- Sodium: 827 mg
- Fat: 23 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 30 mg