Ingredients
For the Salad:
- 2 cups romaine, chopped
- 1/2 cup Brandt Oven Roasted Turkey, cubed and diced
- 1/4 cup baby cherry tomatoes, halved
- 1/2 cup red beets, diced
- 1/2 cup cucumbers, diced
- 1/2 cup chickpeas, drained
- 1 pkg Espuña Serrano Ham
- 1/4 cup sharp cheddar cheese, diced
- 1 avocado, diced
- Salt and black pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, roasted
- Salt and black pepper to taste
Directions
For the salad:
Chop everything, arrange each ingredient in sections, top with Espuña Serrano Ham, serve.
For the Dressing:
Whisk everything together to combine, breaking up the roasted clove of garlic so it’s incorporated.
