Combine the first 5 dressing ingredients in a small bowl. Slowly whisk in olive oil. Season dressing with salt and pepper, to taste.


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.



  • 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



  • 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;

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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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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.