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Classic Italian restaurant salad

Ingredients

Dressing

  • 1/4 cup (60 ml) white vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon dry Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup (125 ml) light olive oil or canola oil
  • Kosher salt and black pepper to taste

Salad

  • 1 head iceberg lettuce, chopped or torn
  • 1/2 red onion, thinly sliced
  • 1/2 cup (125 ml) black olives, optional
  • 3/4 cup (180 ml) cherry tomatoes, halved
  • 1 cup croutons
  • 4 pickled pepperoncini peppers
  • Finely grated Parmigiano-Reggiano cheese, for garnish

Directions

Dressing 

  1. Combine the vinegar, lemon juice, mustard, sugar, Italian seasoning, onion powder, garlic powder, and oil in a jar. Seal well and shake to combine. Season with salt and pepper.
  2. If making ahead, store in the fridge for up to two weeks.

Salad

  1. Add the iceberg lettuce, onion, olives, if using, tomatoes, and croutons to a large bowl and pour over the dressing, to taste. Toss well to coat then top with the pepperoncini peppers and as much Parmigiano-Reggiano as you’d like. Serve and enjoy! 

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