Original Chopped Salad

Ingredients

• 1/2 head iceberg lettuce, rinsed, trimmed and chopped into 1/8 inch wide strips
• 1/2 head romaine lettuce, rinsed, trimmed and chopped into 1/8 inch wide strips
• 12 large basil leaves, chopped into 1/16-inch wide strips
• 3 cups thin strips dry Italian salami
• 3 cups shredded mozzarella cheese
• 1 cup garbanzo beans
• Herb-Mustard Vinaigrette (recipe follows)
• 4 cups (2 lbs.) ripe tomatoes, cut into 1/2-inch dice
• 3 cups cooked turkey breast, cut into 1/2-inch dice
• 2 tbls. chopped green onions, cut into 1/4-inch pieces
• *Herb-Mustard Vinaigrette:
• 1 tsp. minced fresh garlic
• 2 tsps. minced fresh shallot
• 2 tbls. Dijon mustard
• 1 1/2 tsps. dried oregano
• 2 tsps. dried parsley
• 1/2 tsp. ground black pepper
• 1/4 tsp. kosher salt
• 1/4 cup red wine vinegar
• 1 1/3 cups mild-flavored olive oil
• 3 tbls. grated Parmesan cheese

Directions

1. Toss iceberg and romaine lettuces, basil, salami, cheese, beans and vinaigrette together in large mixing bowl.

2. Transfer to 4 chilled dinner plates. Surround each serving with a ring of diced tomatoes. Top salads with diced turkey breast. Garnish with green onions.

Herb-Mustard Vinaigrette

1. Using a hand-held, propeller-blade-type mixer or a whisk in a small bowl, process garlic, shallot, mustard, oregano, parsley, black pepper, salt and red wine vinegar.
2. Slowly blend in olive oil. When all oil has been incorporated, stir in grated Parmesan cheese. Set aside in refrigerator until ready to use.