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Ingredients :
1 (15 ounce) can garbanzo beans, drained
½ pound provolone cheese, cut into 1/2-inch cubes
3 ounces dried salami, cut into 1/2-inch cubes
1 romaine heart, diced, bitter parts discarded
1 head radicchio, diced
¼ head broccoli, diced
1 pint cherry tomatoes, halved
1 hothouse cucumber, peeled and diced
1 carrot, peeled and diced
3 radishes, diced
10 pitted kalamata olives
1 avocado, diced
Methods :
Step 1
Combine garbanzo beans, provolone cheese, salami, romaine, radicchio, broccoli, tomatoes, cucumber, carrot, radishes, and olives in a large mixing bowl. Gently mix in avocado.
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Step 2
Combine olive oil, lemon juice, Dijon mustard, vinegar, liquid amino acids, salt, and pepper in a lidded jar. Cover the jar and shake to mix. Add oregano and close the jar; shake vinaigrette well.
Step 3
Add 2/3 of the vinaigrette to the salad and toss; taste salad before adding more. Plate and serve.
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