Syrian Salad

Ingredients

• 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
• DRESSING:
• 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