2 cups baby spinach, rinsed and torn
1 head romaine lettuce, rinsed and torn into bite-sized pieces
2 medium carrots, sliced
1 medium red pepper, seeded and diced
1 medium cucumber, peeled and sliced
1 can (15 ounces) chickpeas, rinsed and drained
2 ounces manchego cheese, finely shredded
Portillo's Copycat Dressing
½ cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
Salt and black pepper
½ cup olive oil
For the dressing: Place the vinegar, honey, Italian seasoning, garlic, some salt and pepper and olive oil in a jar with a tightfitting lid. Shake until well blended. Refrigerate until ready to use. Shake again when ready to serve.
For the salad: Arrange the greens, carrots, red pepper, cucumber and chickpeas in rows on a platter or shallow serving bowl. Top with grated manchego cheese (do not use grate the rind).
Serve with dressing on the side.
Serves six to eight.
Cook's note: You can use parmesan cheese instead of Manchego.