¾ cup plus 2 tablespoons Carlini Extra Virgin Olive Oil, divided
4 ounces Lunch Mate Hard Salami, sliced
1 tablespoon plus ¼ cup Tuscan Garden White Vinegar
1 teaspoon Stonemill Essentials Oregano
¾ teaspoon Stonemill Essentials Garlic Powder
1 ¼ teaspoons Stonemill Essentials Iodized Salt
½ teaspoon Stonemill Essentials Ground Black Pepper
15.5 ounces Dakota’s Pride Garbanzo Beans, drained
1 cup sliced red onions
12 ounces Tuscan Garden Marinated Artichoke Quarters, drained and chopped
1 cup diced cucumbers
½ cup Priano Shredded Parmesan Cheese
2 ½ cups sliced Simply Nature Organic Baby Spinach
- In a medium skillet, heat 2 tablespoons oil over medium-high heat. Fry the salami in two batches and drain on paper towels, reserve.
- In a small bowl, combine the vinegar, oregano, garlic powder, salt and pepper.
- Gradually whisk in the remaining oil. Divide the vinaigrette evenly among the Mason jars.
- Layer the remaining ingredients in the following order: garbanzo beans, onions, artichokes, cucumbers, parmesan, salami and spinach. Shake before serving.