1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
Few grinds black pepper
2 Chilean Hass avocados
1 cup turkey or chicken, cooked and cubed
1 cup salami, cubed (optional)
4 ounces reduced fat mozzarella cheese, cubed
1 cup Italian parsley, coarsely chopped
1 (10 ounce) bag romaine, chopped
Dressing: In large salad bowl combine oil, vinegar, mustard, onion, garlic, salt and pepper and whisk to blend.
Salad: Cut avocados in half, remove pit, and peel. Cut into chunks. Add to dressing in bowl and toss gently to coat. Add all remaining ingredients and toss gently to mix.