Ingredients:

  • 8 oz (225g) Romaine Lettuce, chopped
  • 4 oz (115g) Iceberg Lettuce, chopped
  • 1 cup (150g) Roma Tomatoes, diced
  • ½ cup (75g) Red Onion, thinly sliced
  • ½ cup (60g) Black Olives, sliced
  • ¼ cup (25g) Pepperoncini Peppers, sliced
  • ½ cup (approx. 40g) Croutons (store-bought or homemade)
  • ½ cup (120ml) Mayonnaise
  • ¼ cup (60ml) White Vinegar
  • 2 tablespoons (30ml) Vegetable Oil
  • 2 tablespoons (30ml) Water
  • 1 tablespoon (15ml) Lemon Juice
  • 1 teaspoon (5ml) Dried Italian Seasoning
  • ½ teaspoon (2.5ml) Garlic Powder
  • ¼ teaspoon (1.25ml) Salt
  • ⅛ teaspoon (0.6ml) Black Pepper
  • ¼ cup (30g) Grated Parmesan Cheese
  • 4 slices of Bread (day old is best) - Optional
  • 2 tablespoons (30ml) Olive Oil - Optional
  • ¼ teaspoon (1.25ml) Garlic Powder - Optional
  • Salt & Pepper to taste - Optional

Instructions:

  1. Wash and chop the romaine and iceberg lettuce. Combine in a large bowl.
  2. Dice the tomatoes, slice the red onion and pepperoncini, and slice the black olives. Add these to the salad bowl.
  3. In a separate bowl, whisk together the mayonnaise, white vinegar, vegetable oil, water, lemon juice, Italian seasoning, garlic powder, salt, pepper, and parmesan cheese until smooth.
  4. If making homemade croutons: Preheat oven to 375°F (190°C). Cut bread into cubes, toss with olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 5-10 minutes, or until golden brown and crispy. Let cool.
  5. Add croutons to the salad bowl.
  6. Pour the dressing over the salad and toss gently to combine. Serve immediately, with extra parmesan cheese on top if desired.