Ingredients
Scale
- 1 head Iceberg Lettuce (about 3 cups)
- 1 head Romaine Lettuce (about 3 to 4 cups)
- 1 pint Cherry Tomatoes (or 1 cup of diced)
- 1 English Cucumber (sliced)
- 8 ounces Fresh Mozzarella (cut into bite-size pieces)
- 1/4 to 1/2 lb turkey slices (cut into bite-size pieces)
- 4 ounces Provolone Cheese (cut into bite-size pieces)
- (1) 14-ounce can Chickpeas (drained and rinsed)
- 2 Tablespoons Pepperoncinis (finely diced)
- 1/4 Red Onion (sliced, optional)
- Shaved Parmesan Cheese
- 1/2 cup Extra-Virgin Olive Oil
- 1/4 cup apple vinegar
- 1 Garlic Clove (minced)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon each Salt and Pepper
Instructions
- Chop the iceberg and romaine lettuce into bite-sized pieces. Dice the tomatoes, cucumbers, mozzarella, provolone, and turkey slices. Finely dice the pepperoncini and set aside.
- Drain and rinse the chickpeas. Optional: Toss them with olive oil, basil, oregano, and red chili flakes for added flavor.
- In a large salad bowl, combine all chopped vegetables, chickpeas, turkey slices, mozzarella, provolone cheese, pepperoncinis, and optional onions.
- In another bowl or jar, whisk together olive oil, apple vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper until well mixed.
- Drizzle the dressing over the salad mixture and toss gently to combine. Top with shaved Parmesan cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 30mg