Dressing
Combine the first 5 dressing ingredients in a small bowl. Slowly whisk in olive oil. Season dressing with salt and pepper, to taste.
Salad
In mixing bowl, toss romaine with 1/3 cup dressing. Divide among 4 chilled salad plates. Toss remaining salad ingredients with remaining dressing; divide and spoon equally on top of romaine. With a vegetable peeler, shave Parmigiano Reggiano on top for garnish.
Ingredients
Dressing
- 1 medium shallot, minced
- 1/4 Cup wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Teaspoon granulated sugar
- 1 Tablespoon fresh oregano leaves, finely chopped
- 1/2 Cup extra virgin olive oil
- Kosher salt and freshly ground pepper
Procedure
Salad
- 2 heads romaine lettuce, washed and dried, outer leaves removed, cut into 1/2-inch ribbons
- 1/2 Cup California golden raisins, plumped in warm water for 1 minute and drained
- 8 Ounces Black Forest ham, diced into 1/2-inch cubes
- 4 Ounces very thinly sliced prosciutto, diced into 1/2-inch squares
- 8 Ounces salami, diced into 1/2-inch cubes
- 8 Ounces bocconcini (small, fresh mozzarella balls in brine), halved
- 4 Roma tomatoes, diced
- 1/2 Cup pepperoncini, chopped
- 1/2 Cup pitted kalamata olives, quartered
- 1 Cup canned garbanzo beans, drained and rinsed
- Small piece Parmigiano Reggiano; for garnish
Nutrition Facts Per Serving
Calories 520 (Calories from Fat 52%); Total Fat 31 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 60; Sodium 1610; Potassium 837; Total Carbohydrate 29; Dietary Fiber 8; Sugars 12; Protein 34; Calcium 325; Iron 4;Try Another Recipe
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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California Raisins are naturally sweet, no added sugar!