Large Dinner Salad Recipe
Romaine lettuce, mozzarella cheese, tomato, chick peas, black olives and croutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Proteins and Cheese
Extras
Method
Preparation
- 1
Prepare the Romaine Lettuce
Remove the outer leaves of the romaine lettuce and rinse it under cold water. Shake off excess water and chop the lettuce into bite-sized pieces.
- 2
Chop the Tomatoes
Wash the tomatoes, remove the stem, and chop them into bite-sized pieces.
- 3
Prepare the Chick Peas
If using canned chick peas, drain and rinse them under cold water. If using dried chick peas, soak and cook them according to package instructions.
- 4
Grate the Mozzarella Cheese
Using a grater, shred the mozzarella cheese into small pieces.
- 5
Slice the Black Olives
If using whole black olives, slice them into rounds.
Assembly
- 6
Combine the Salad Ingredients
In a large salad bowl, add the chopped romaine lettuce, chopped tomatoes, chick peas, shredded mozzarella cheese, and sliced black olives.
- 7
Add Croutons
Sprinkle croutons over the top of the salad mixture.
- 8
Toss the Salad
Gently toss all the ingredients together until well combined. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.
