Ingredients
1
clove garlic
1
oz Romano cheese
2
cups torn pita (pocket) breads
1
tablespoon olive oil
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
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
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
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.
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.
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.
Spread salami strips on same paper-lined cookie sheet. Bake about 15 minutes or until crisp. Remove from cookie sheet to plate; cool slightly.
Divide lettuce among 2 to 4 bowls. Divide remaining salad ingredients into bowls. Top salads with salami, croutons, dressing and additional Romano cheese.
