This colorful salad has so many interesting ingredients, you’ll experience a different flavor with each bite. We enjoy making “salad sandwiches,” by spooning the mixture into pita bread pockets. —Weda Mosellie, Phillipsburg, New Jersey
Total TimePrep: 50 min.
- 4 cups torn iceberg lettuce
- 2 cups torn romaine
- 1-1/2 cups chopped seeded cucumbers
- 3 plum tomatoes, seeded and chopped
- 1/2 pound fresh mozzarella, cubed
- 2/3 cup chopped red onion
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
- 1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/3 cup Greek olives, drained
- 1/3 cup sliced pimiento-stuffed olives, drained
- 4 thin slices hard salami, julienned
- 4 thin slices prosciutto, julienned
- 1/2 cup crumbled feta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 anchovy fillet, finely chopped
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon minced fresh cilantro
- Pepper to taste
- 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.
Nutrition Facts1 cup: 383 calories, 32g fat (9g saturated fat), 40mg cholesterol, 803mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 13g protein.
Originally published as Syrian Salad in Taste of Home August/September 2005
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