Prep Time: 15-20 minutes
Yields: 4 servings
4 cups romaine lettuce
1 can garbanzo beans
1 cup cherry tomatoes, cut in half.
1 cucumber, seeds removed and cut in half moons.
12 olives, pitted. Cut in half.
1 Kite Hill Truffle Cheese, crumbled
1 tablespoon olive oil
2-3 lemons, juiced
2 tablespoons seasoned rice wine vinegar
1-2 tablespoons Dijon mustard
salt and pepper to taste
Wash and cut romaine lettuce. Place in a bowl.
Drain garbanzo beans and place in the bowl with lettuce.
Slice cherry tomatoes, cucumber, olives and crumble truffle cheese. Place over in the bowl with lettuce.
Add olive oil, lemon juice, rice wine vinegar and Dijon mustard to a mason jar. Shake until well combined. Taste for salt and pepper.
Dress salad before you serve.
Download the recipe PDF here.