8 cups chopped romaine 2 tablespoons minced fresh basil 1/2 cup Lunds & Byerlys Creamy Balsamic Dressing 8 ounces Genoa salami, cut 1/4-inch thick, diced 8 ounces smoked turkey, cut 1/4-inch thick, diced 8 ounces provolone, cut 1/4-inch thick, diced 1 (15 ounce) can garbanzo beans, rinsed, drained 1 cup diced Roma tomatoes
- In large mixing bowl, combine romaine and basil. Pour dressing over romaine and toss to coat. Divide salad onto 4 serving plates.
- Arrange salami, turkey, provolone, garbanzo beans and tomatoes over romaine. Garnish with additional basil leaves, if desired.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.