Italian House Salad

DRESSING:

⅓ cup shredded Parmesan cheese

⅔ cup salad oil

⅓ cup red wine vinegar

1 tsp dried Italian seasoning 

1 tsp dried parsley

¼ tsp garlic powder

¼ tsp pepper

⅛ tsp salt

SALAD:

1 large head red leaf lettuce, torn

1 can (14 oz) quartered artichoke hearts, drained

1 can (6 oz) pitted ripe olives, drained

4 plum tomatoes, coarsely chopped

1 small red onion, thinly sliced*

8 oz provolone cheese, shredded

Whisk together the dressing ingredients.

Place the lettuce in a large open bowl, adding the remaining ingredients. Toss gently to coat.

Serves 6

*To reduce the bite in red onions, put the sliced onions in a container large enough for the onions to move around. Cover with cold water and set aside for 15 minutes or so. Drain the water and repeat the procedure 3 more times. If time allows, chill the onions before using.