My friend Jyl introduced me to this salad, perfect for a summer Shabbos lunch.

Salad:
3 cups cooked chicken (from the soup is perfect), shredded
1 cup cubed salami
3 potatoes, peeled, chopped and boiled
1 red pepper, chopped
3 radishes, thinly sliced
¼ cup green olive rings
3 hard-boiled eggs, chopped
10 asparagus spears, steamed until crisp-tender and cut into 2-inch pieces
1 red onion, sliced into thin rings
1 head Boston lettuce, broken into pieces
Dressing:
3 tablespoons sherry
½ cup olive oil
¼ cup red wine vinegar
½ teaspoon ground pepper

Place the Boston lettuce across the bottom of a large salad roll and place all other ingredients on top. Whisk together dressing ingredients and shake well. Pour over salad and toss.