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Chopped Salad with Roasted Vegetables

Tiffani Thiessen
  • 65 minutes
  • Serves 6

INGREDIENTS

6 oz

Italian salami

2

Romaine hearts

8 oz

Asparagus, fresh

3

Carrots, medium

5 oz

Cherry tomatoes

1 15 ounce can

Garbanzo beans

1/2

head Iceberg lettuce

1

Red onion, medium

1

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

1

Olive oil cooking spray, Nonstick

1/4 cup

Red wine vinegar

8 oz

Mozzarella