Categories: Salad

Ingredients

• .7 oz. package Italian dressing mix
• 1/3 cup white wine vinegar
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp sugar
• 1/2 tsp dried oregano
• 1/4 tsp garlic salt
• 1/4 tsp crushed red pepper
• 1/4 tsp black pepper
• 3/4 cup canola oil
• 2 tbsp mayo
• 16 oz. jar pepperoncini, drained well
• 2- 9oz. bags chopped hearts of romaine
• 16 oz. package Campari tomatoes, chopped
• 6 oz. can large black olive, drained and halved
• 4 oz. Parmesan, shredded
• 1/2 cup halved grape tomatoes
• 3/4 cup Italian-seasoned croutons

Directions

1. In a small bowl, whisk together dressing mix, vinegar, lemon zest and juice, sugar, oregano, garlic salt, and peppers until smooth. Whisk in oil and mayo until well combined. Cover and refrigerate.

2. Reserve 5 whole pepperoncini; slice remaining peppers.

3. In a large very serving bowl, layer 1 bag of lettuce, chopped tomatoes, sliced pepperoncini, olives, cheese and remaining bag of lettuce. Drizzle with half of dressing. Top with grape tomatoes, croutons, and whole pepperoncini. Serve immediately with remaining dressing.

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