Eight blocks
Ingredients:
2 ounces chunk light tuna packed in water
2 ounces skim milk mozzarella cheese, shredded
3 ounces deli-style turkey julienne
3 ounces deli-style ham, julienne
1 head iceberg lettuce, shredded
2 cups celery, sliced
1/2 cup carrots, sliced thin
3 cups mushrooms, sliced
1 cup onion in half rings
1/2 cup cooked chickpeas
2 1/4 cups red bell pepper in half rings
2 2/3 teaspoons extra virgin olive oil
2 tablespoons white wine vinegar
1/8 teaspoon Worcestershire sauce
2 garlic cloves minced
2 tablespoons water
1/8 teaspoon dried marjoram
1/8 teaspoon black pepper
1/8 teaspoon oregano
1/8 teaspoon dried basil
Instructions:
In a small mixing bowl, add oil, vinegar, Worcestershire sauce, garlic, water and spices. Blend together with a wire whip. When finished, take two large oval plates and arrange a bed of lettuce on each plate. Place on the bed of lettuce, starting in a vertical line from the right side of the plate to the left, celery carrots, mushrooms, onions and chickpeas. Then place the tuna, cheese, turkey and ham on both plates. Divide the sections with strips of red bell pepper. Again whip herbal dressing and pour over salads.