Ingredients

Salad Marinade

• 1/4 Cup Organic Extra Virgin Olive Olive Oil
• 1 1/2 Lemon – Juiced
• 1 Garlic Clove – Grated or 1 Tsp Minced Garlic
• 1 1/2 Tsp Dried Oregano
• 1 Tbs Balsamic Vinaigrette Glaze
• 1 Tsp Red Wine Vinegar
• Salt and Black Pepper – Pinch

Salad Ingredients

• 8 Oz Romaine Leaf – Chopped
• 8 Oz Green Leaf Lettuce – Chopped
• 1 1/2 Cups Fontina Cheese – Shredded
• 15.5 Oz Chick Peas – Drained and Husks Removed
• 6 Oz Salami – Chopped
• 6 Oz Jarred Artichoke Heart Quarters Marinated- Chopped
• 4.3 Oz Jarred Sweet Pepper Drops – Drained
• 1 Cup Cherry Tomatoes – Halved
• 1 Cup Fontina Cheese – Freshly Shredded

Directions

1. Mix together all of the marinade ingredients with a whisk and set aside.
2. Drain the chick peas in a colander and rinse under cold water.
3. Using your fingers, peel off the “husks” on the chick peas until they are all removed. It’s annoying and takes time, but worth it for the taste.
4. Add 1 Cup of the shredded Fontina and the rest of the salad ingredients, including the chick peas, into a large bowl and 3/4 of the and mix well.
5. Add the salad marinade and mix well again.
6. Plate the salad and top with the remaining fontina cheese.
7. Serve and enjoy!!