INGREDIENTS
SALAD:
- 1 head of organic living butter lettuce (washed and chopped)
- 3 cups or so organic spring mix
- ¼ red onion (sliced)
- 1-2 large organic vine ripened tomatoes (chopped)
- 1 organic english cucumber (chopped)
- 1-1/2 cups canned organic garbanzo beans (drained and rinsed)
- ½ cup organic grated parm
- ¼ cup pepperoncinis (sliced)
- ¼ cup kalamata olives
- ¾ cup sliced organic uncured nitrate free pepperoni (sliced into strips)
DRESSING:
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Juice of 1 organic lemon
- 1-1/2 tablespoons organic dried oregano
- 1 teaspoon dried organic basil
- 2 organic garlic cloves (minced)
- ½ tablespoon freshly ground black pepper
- 1 teaspoon sea salt
INSTRUCTIONS
- Wash, dry and thinly slice the butter lettuce and wash and dry the spring mix.
- Mix the butter lettuce and spring mix in a large bowl.
- Chop the cucumber, tomatoes, onion, and salami.
- Grate the parm.
- Rinse the garbanzo beans, olives and pepperoncinis.
- In a large bowl, combine the lettuce with the tomatoes, cucumber, salami, garbanzo beans, parm, peperoncinis, onion, olives, and pepperoni. I had some of the ingredients on the side, because not everyone likes all of these veggies. So, you can do what works for your family.
- Combine the olive oil, vinegar, lemon juice, oregano, basil, garlic, salt and pepper in jar. Mix well.
- Drizzle the dressing over the salad and toss everything together!
