Ingredients:

  • cup Mayonnaise
  • /2 cup Water
  • /4 cup White Wine Vinegar
  • /2 cup finely grated Parmesan Cheese
  • cloves Garlic, minced (or 1 tsp garlic powder)
  • teaspoon Dried Oregano
  • /2 teaspoon Dried Basil
  • teaspoon Dijon Mustard
  • teaspoon Granulated Sugar
  • /2 teaspoon Salt
  • /4 teaspoon Freshly Ground Black Pepper
  • large heads Romaine Lettuce, washed and dried
  • cups Iceberg Lettuce, shredded
  • /4 cup Red Onion, thinly sliced
  • cup Cherry or Grape Tomatoes, halved
  • /2 cup Black Olives, pitted and sliced
  • /4 cup Pepperoncini Peppers, sliced and drained
  • /2 cup Shaved Parmesan Cheese, for finishing
  • cup Croutons

Instructions:

  1. Combine all dressing ingredients (mayonnaise, water, vinegar, grated Parmesan, minced garlic/powder, oregano, basil, Dijon mustard, sugar, salt, and pepper) in a medium bowl. Whisk thoroughly until smooth.
  2. Check dressing consistency; add a splash more water if too thick. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
  3. Thoroughly wash and dry the Romaine and Iceberg lettuce. Chop the Romaine into bite-sized pieces and place both lettuces into a very large mixing bowl.
  4. Add the tomatoes, sliced red onion, sliced olives, and drained pepperoncini to the bowl with the greens.
  5. Drizzle about half of the chilled dressing over the salad components. Toss gently using tongs until the greens are lightly coated. Add more dressing if necessary, reserving some for serving.
  6. Divide the dressed salad among serving bowls. Top each portion generously with shaved Parmesan cheese and croutons immediately before serving.