¼ cup olive oil

¼ cup balsamic vinegar

2 tablespoons orange juice

1 garlic clove, minced

½ teaspoon sugar

½ teaspoon Italian seasoning

¼ teaspoon kosher salt

Ground black pepper, to taste

6 cups (7 oz.) thinly sliced romaine

1 small head radicchio, thinly sliced

1½ cups cubed cooked chicken

1 cup cubed hard salami

1 jar (7 oz.) julienned oil-packed sun-dried tomatoes, drained and patted dry

1 can (2¼ oz.) halved mixed olives, drained and halved

¼ cup cubed avocado

¼ cup crumbled goat cheese or feta cheese

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Whisk together olive oil, balsamic vinegar, orange juice, garlic, sugar, Italian seasoning, salt, and black pepper in a small bowl until well combined.
In a large salad bowl, layer romaine and radicchio as the base.
Add chicken, salami, sun-dried tomatoes, olives, avocado, and cheese on top.
Drizzle dressing over salad just before serving and toss gently to coat.
Serve immediately while greens are crisp.

Substitute grilled shrimp, or turkey for chicken and salami.

For vegetarian, omit meat and add chickpeas or roasted peppers.

Try mozzarella, provolone, or parmesan instead of goat or feta cheese.

Add toasted pine nuts or almonds for extra crunch.

Toss avocado in lemon juice to prevent browning.

Dressing can be made creamier with Dijon mustard.