Syrian Salad

Prep Time: 50 Minutes

Cook Time: 0 Minutes

Ready In: 50 Minutes

Servings: 8

This colorful salad has so many interesting ingredients, youâll experience a different flavor with each bite. We enjoy making âsalad sandwiches,â by spooning the mixture into pita bread pockets. âWeda Mosellie, Phillipsburg, New Jersey

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

Directions:

1. 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. Yield: 8 servings.

By RecipeOfHealth.com