8 ounces fresh asparagus, trimmed
3 medium carrots, peeled
1 medium red onion, sliced 1/2 inch thick
Nonstick olive oil cooking spray
Kosher salt and freshly ground black pepper
2 romaine hearts, finely chopped
1/2 head iceberg lettuce, finely chopped
One 15-ounce can garbanzo beans, rinsed and drained
8 ounces shredded mozzarella (about 1 cup)
6 ounces Italian salami, chopped
5 ounces cherry tomatoes, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
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