Chop Chop Salad

Salad:

1 head romaine lettuce or 1/2 head green cabbage (diced)

4 tomatoes (finely chopped)

1 bell pepper - any color (diced)

1 dry Italian salami - 8 oz (diced)

1 cup mozzarella or pepper jack cheese (diced)

1 cup cooked turkey or chicken (diced)

1 can garbanzo beans - 15.5 oz (drained and rinsed)

1/2 cup green onions (thinly sliced)

Combine all salad ingredients into a bowl and mix. Pour dressing over and toss to mix.

Dressing:

1/2 cup red wine vinegar

2 tablespoons fresh-squeezed lemon juice

1 tablespoon Dijon mustard

3 garlic cloves (minced)

2 teaspoons dried oregano

1 teaspoon black pepper

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 cup olive oil

Place all ingredients except olive oil into food processor. Blend for 30 seconds. Slowly drizzle in olive oil, blending until emulsified.

Note: This recipe is very forgiving. Feel free to use the cheese you have on hand, bypass tomatoes if you don’t like them, or add in an extra bell pepper. I have found that cabbage holds up better than romaine if you think you’ll have leftovers.

Recipe adapted from the 1999 Simply Classic Junior League of Seattle Cookbook. A 2002 edition of this same cookbook is available here.