Ingredients
4 cups torn iceberg lettuce2 cups torn romaine1-1/2 cups chopped seeded cucumbers3 plum tomatoes, seeded and chopped1/2 pound fresh mozzarella, cubed2/3 cup chopped red onion1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained1/2 cup canned garbanzo beans or chickpeas, rinsed and drained1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup Greek olives, drained1/3 cup sliced pimiento-stuffed olives, drained4 thin slices hard salami, julienned4 thin slices prosciutto, julienned1/2 cup crumbled feta cheese1/3 cup grated Parmesan cheeseDRESSING:1/2 cup olive oil1/4 cup lemon juice1 anchovy fillet, finely chopped1 tablespoon garlic powder1 tablespoon dried oregano1 tablespoon minced fresh cilantroPepper to taste
Preparation
In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
