|Leaf lettuce/Bibb lettuce||3 Cup (48 tbs), torn into small pieces|
|Tomatoes||2 Small, quartered|
|Fresh cauliflower||1 Cup (16 tbs), cut in bite-size pieces|
|Grated carrot/Carrots - 2 cut into thin strips||1⁄2 Cup (8 tbs)|
|Black olives||1⁄2 Cup (8 tbs), pitted|
|Eggs||2 , hard boiled|
|Cooked garbanzo beans||1⁄2 Cup (8 tbs)|
|Provolone cheese slice||4 , cut into strips|
|Onion||1 Small, sliced|
|Olive oil/Sunflower oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Sea salt||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
1.Make a mixture of olive or safflower oil, vinegar, sea salt, oregano and garlic.
2.Dip cauliflower, olives, onions and garbanzo beans in this mixture and refrigerate overnight or for 8 hours.
3.Drain and keep aside the marinade.
4.Take lettuce leaves and arrange the veggies on it.
5.Add cheese to it and toss well.
6.Drizzle the marinade or Italian dressing on the top.