For the dressing

• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano

For the salad

• 4 cups romaine lettuce, chopped
• 3 oz deli turkey, chopped (in a dice)
• 2 oz deli ham, chopped
• 1 oz prosciutto, chopped
• 2 oz provolone cheese, chopped (optional, omit for dairy free)
• 1/2 cucumber, sliced into thin half-moons
• 1/3 cup pickled red onions
• 2–3 small gluten-free rolls, chopped into cubes, optional (this is what I use)
• Salt and pepper