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)
- 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 iceberg and romaine lettuce into bite-sized pieces. Dice the cherry tomatoes and cucumber, cut mozzarella and provolone into pieces, and chop turkey slices.
- Drain and rinse the canned chickpeas thoroughly. OPTIONAL: Toss them in a bowl with 1 tablespoon of extra-virgin olive oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and optional red chili flakes for added flavor.
- In a large mixing bowl, combine all prepared ingredients. Toss gently until everything is evenly distributed.
- In a small bowl or jar, whisk together olive oil, apple vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad just before serving. Toss again to coat everything nicely with dressing.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg