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Prep 30min
Total45min
Servings2
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Ingredients
Croutons
1
clove garlic
1
oz Romano cheese
2
cups torn pita (pocket) breads
1
tablespoon olive oil
Dressing
2
tablespoons red wine vinegar
2
tablespoons olive oil
1/2
teaspoon Dijon mustard
1/2
clove garlic
1/2
teaspoon salt
1/4
teaspoon pepper
Salad
6
slices salami, cut into strips
4
cups chopped romaine lettuce
1/4
cup drained Progresso™ chickpeas (from 15-oz can)
1/4
cup sliced red onion
3
to 4 sweet pickled peppers, sliced
4
Castelvetrano olives (or your favorite)
Additional grated Romano cheese, if desired
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Steps
1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2
Using hand-held plane grater, grate 1 clove garlic then grate Romano cheese. In large bowl, toss garlic and cheese with torn pita and 1 tablespoon olive oil to coat well. Spread in even layer on cookie sheet.
3
Bake 15 to 20 minutes, stirring once halfway through toasting, until toasted and golden brown. Remove from oven; transfer Croutons to bowl. Set aside to cool. Leave oven on and parchment paper on cookie sheet.
4
In jar with tight-fitting lid, place vinegar, mustard and 1/2 teaspoon olive oil. Grate 1/2 clove garlic into jar using hand-held plane grater. Add salt and pepper. Screw lid on jar; shake jar vigorously to combine. Set Dressing aside.
5
Spread salami strips on same paper-lined cookie sheet. Bake about 15 minutes or until crisp. Remove from cookie sheet to plate; cool slightly.
6
Divide lettuce among 2 to 4 bowls. Divide remaining salad ingredients into bowls. Top salads with salami, croutons, dressing and additional Romano cheese.
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If you’re not a fan of salami, prosciutto, pepperoni or even ham would make fine substitutes.
I love buttery and mild Castelvetrano olives if you can find them at your grocery store.
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Nutrition Facts are not available for this recipe
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