Description
A vibrant and refreshing salad that comes together in about 15 minutes, perfect for busy weeknights with no cooking required.
Ingredients
Scale
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup grated Pecorino Romano cheese
- 1 head of shredded iceberg lettuce (approx. 5–6 cups)
- 1 head of shredded romaine lettuce (about 4–5 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ pound (4 ounces) Italian salami, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- In a small bowl or jar, combine olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Whisk together until smooth or shake in a jar.
- In a large mixing bowl, toss together the shredded iceberg lettuce, shredded romaine, chickpeas, Italian salami, and shredded mozzarella cheese.
- Pour the dressing over the salad and toss well to coat. Serve immediately or store leftovers keeping the dressing separate.
Notes
This salad stays fresh for 1-2 days if stored in an airtight container. Keep the dressing separate until ready to serve for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg