Prep 10 mins
Cook 0 mins
I like to serve this salad for picnics and buffet parties with Italian dressing on the side. You can make it up a day or two ahead to save time on the big day. See my note below before you buy the deli meats and cheese.
- I make this in a large shallow pasta bowl with sloping sides so I can put the rolled meats and cheese all around the edge. My bowl is about 18" wide and 4" deep. If you don't have such a bowl, you'll have to arrange the meats and cheese differently.
- NOTE: I can't get prepackaged sliced provolone to roll without cracking, so I buy both the meats and the provolone fresh from the deli and have them sliced fairly thin. You want to end up with the same amount of slices for the mortadella and the provolone, so the exact ounces will vary.
- Dump the lettuce into the bowl and sprinkle the garbanzo beans over the top. Sprinkle with a dash of garlic salt and fresh ground pepper and top with tomatoes.
- Slice the provolone and mortadella in half, then roll each piece tightly, placing them around the salad at the edge of the bowl, alternating meat and cheese, cut side down. Tuck them under the salad just a bit so they stay rolled.
- Fold each slice of salami in half, then in half again and place it into the bowl of salad so that they look like rosettes. Cover tightly with saran wrap and refrigerate until ready to serve.
- Feel free to add additional ingredients, I kept the recipe simple to stay true to my childhood memories.