YIELD: 24 servings
1 gallon plus 2 cups Romaine lettuce, chopped
1 gallon plus 2 cups spinach, fresh, chopped
3 cups diced fresh tomatoes
1½ cups green bell peppers, diced
1½ cups cucumber, seeded, chopped
1 quart plus 2 cups garbanzo beans, canned, drained, rinsed
1 lb. plus 8 oz. mozzarella cheese, part-skim, shredded
48 pieces whole wheat pita triangles, toasted
3 cups vinaigrette or favorite dressing
1. Combine lettuce, spinach, tomatoes, peppers and cucumbers together. (If serving made-to-order, this much can be made ahead).
2. Portion salads (1.75 cups each) and top each with ¼ cup (#16 scoop) of garbanzo beans and 1 oz. (about ¼ cup) cheese.
3. Serve each salad with 2 pieces of toasted pita triangles and 2 Tbsps. dressing.
Photo and recipe: Chartwells
