Ingredients
Shredded iceberg lettuce (about 5 cups)
1/4 lb (4 ounces) Italian salami, sliced into thin strips
1 cup shredded mozzarella cheese
1 15-ounce can garbanzo beans (chickpeas), rinsed and well-drained
1/3 cup extra virgin olive oil
1/4 to 1/3 cup red wine vinegar (or apple cider vinegar as an alternative)
2 to 3 teaspoons Dijon mustard
2 cloves minced fresh garlic
1/3 cup freshly grated Pecorino Romano or Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper to taste
Instructions
1. In a bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, grated cheese, salt, and ground pepper until the dressing is smooth.
2. In a large bowl, combine the shredded iceberg lettuce, salami strips, mozzarella cheese, and garbanzo beans.
3. Pour the dressing over the salad mixture and toss thoroughly to evenly coat all ingredients.
4. For added flavor, garnish with extra grated cheese and freshly cracked black pepper.
5. Serve immediately to enjoy the salad’s full crispness and flavor.
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
🧀 Tip: Use freshly grated cheese for a richer, more flavorful dressing.
🌿 Tip: For added freshness, include shredded romaine lettuce along with the iceberg.
🍅 Tip: Optional additions such as sun-dried tomatoes or grilled chicken can enhance flavor and nutritional value.
- Prep Time: 10 minutes
- Rest Time: 0 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: California
- Diet: Gluten-Free
Nutrition
- Serving Size: Varies based on serving
- Calories: 189-370 kcal
- Sugar: Low
- Sodium: Moderate
- Fat: 18-25 g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Minimal
- Carbohydrates: Low
- Fiber: Low
- Protein: 6-25 g
- Cholesterol: Varies