SALAD:
2 heads of romaine finely chopped
1 cup fresh basil
1 cup chopped sweet onion finely chopped
1 can artichoke hearts, drained, rinsed and finely chopped
2 red pepper, finely chopped
2 cucumbers, peeled and finely chopped
1 lb dry Italian salami (such as Sopressata) chopped
1 can black olives, drained and sliced
1 can garbanzo beans, drained and rinsed
1 lb mozzarella cheese, chopped

DRESSING:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
2 teaspoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon brown sugar
2 tablespoon dry mixed Italian seasoning (basil, oregano, thyme)
Cracked black pepper

2 heads of romaine finely chopped 1 cup fresh basil 1 cup chopped sweet onion finely chopped 1 can artichoke hearts, drained, rinsed and finely chopped 2 red pepper, finely chopped 2 cucumbers, peeled and finely chopped 1 lb dry Italian salami (such as Sopressata) chopped 1 can black olives, drained and sliced 1 can garbanzo beans, drained and rinsed 1 lb mozzarella cheese, chopped 1/2 cup olive oil 1/4 cup balsamic vinegar 2 cloves garlic, minced 2 teaspoons lemon juice 1 tablespoon Dijon mustard 1 teaspoon brown sugar 2 tablespoon dry mixed Italian seasoning (basil, oregano, thyme)

In a large bowl, combine salad ingredients, toss gently to combine. Just before serving, pour dressing over salad and toss to coat.