Balsamic Vinegarette:

2 cloves garlic, minced
1 tablespoon Dijon-style mustard
3 tablespoons balsamic vinegar
2/3 cup olive oil
1 tablespoon dried, mixed Italian herbs
Salt and freshly ground pepper to taste

Chopped Salad:

3 cups diced leftover roast turkey, 1/2-inch pieces
1/3 pound thinly sliced prosciutto, cut into 1/2-inch pieces
1/2 pound thinly sliced Swiss cheese, cut into 1/2-inch pieces
1 cup pitted black olives, sliced
1 can (15 ounces) garbanzo beans, rinsed and drained
1 bunch scallions, trimmed and minced
6 plum tomatoes, seeded and diced
1/2 cup shredded fresh basil
6 cups shredded iceberg lettuce

1) Make the vinegarette by combining the garlic, mustard and vinegar 
in a small bowl. 

2) Gradually whisk in the olive oil and then season the dressing with 
the Italian herbs, salt and pepper. 

3) To make the salad, combine and toss all of the ingredients in a 
large mixing bowl. Toss with enough of the Balsamic Vinegarette to 
coat evenly. 

4) The salad may be served at once or it may be refrigerated and 
served within 24 hours of preparing.