salad

• 1 head iceberg lettuce, shredded
• 1 cup julienne-sliced fresh basil
• 1c grated mozzarella
• 4 oz. garbanzo beans
• 8 oz. genoa salami or wine salami, shredded
• 12 oz. diced cooked chicken breast
• 8 oz. diced plum tomato
• 1/2 c diced provolone
• 3 green onions, sliced
• freshly cracked pepper

vinaigrette

• 1 egg yolk
• 1T dijon mustard
• 2T minced garlic
• 1/2 t salt
• 1t black pepper
• 1/2 t dry mustard
• 2t dried oregano
• 1/2 t sugar
• 1/3 c red wine vinegar
• 2T lemon juice
• 1c olive oil

In food processor, combine egg, Dijon mustard, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar, lemon juice to blend. Slowly add olive oil to emulsify.

Toss ingredients with dressing. Garnish with half of provolone, plum tomatoes, green onions.