1/2head iceberg lettucecleaned trimmed and chopped into 1/8 inch-wide strips
1/2head romaine lettuce cleaned trimmed and chopped into 1/8 inch-wide strips
12basil leaveschopped into 1/16-inch-wide strips
2cupsdry Italian salamicut into thin strips
3cupsshredded mozzarella cheese
1cup chopped garbanzo beans
4cupsripe tomatoes diced 1/2 inch
3cups turkey breastdiced 1/2 inch
2tablespoonschopped scallionscut into 1/4 inch pieces
To make the dressing: Process all ingredients except oil and Parmesan using a hand-held, propeller-blade type mixer (or use a whisk in a small bowl). Slowly blend in oil. When all oil has been incorporated, stir in Parmesan. Set aside in the refrigerator.
To make the salad: Toss first 6 ingredients and dressing together in a large mixing bowl. Transfer the salad to chilled salad plates. Surround each serving with a ring of diced tomatoes and top with diced turkey breast. Garnish with chopped scallions. Note: If so desired, all ingredients can be tossed together instead of being composed on the plate as described earlier.