Italian House Salad

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• 1/3 cup shredded Parmesan cheese
• 2/3 cup vegetable oil
• 1/3 cup red wine vinegar
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• 1/8 teaspoon salt

Whisk together these first 8 ingredients.

• 1 large head Red Leaf lettuce, torn
• 1 (14 ounce) can artichoke heart quarters, drained
• 1 (6 ounce) can pitted ripe olives, drained
• 4 plum tomatoes, coarsely chopped
• 1 small red onion, thinly slices
• ½ pound provolone cheese, shredded

Place lettuce and next 5 ingredients in a large bowl. Drizzle with vinaigrette, and toss gently to coat.

• Makes 6 servings

(Cooking Light, December 2002)