Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Lettuce, Iceburg; chopped |
| 4 \N | Tomatoes; diced |
| ½ pounds | Cheese, Swiss; julienned |
| 6 ounces | Ham; julienned |
| ⅔ cup | Olives, spanish; pitted |
| 3 teaspoons | Cheese, Romano; grated |
| 1 \N | Lemon; juiced |
| ¼ cup | Vinegar, while |
| 1 cup | Oil, olive |
| 8 \N | Garlic clove; minced |
| 2 teaspoons | Oregano |
| 2 teaspoons | Worcestershire sauce |
| \N \N | Salt; taste |
| \N \N | Pepper, black, ground; taste |
SALAD
DRESSING
Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with spanish olives. Pour dressing on top and add grated Romano cheese and lemon juice. Toss all ingredients together and serve on chilled plates.
Dressing: Put into bowl minced garlic, oregano, and Worcestershire sauce. Beat until smooth with whisk. Add oil gradually and finally add vinegar, beating continuously.
Source: Columbia Restaurant (Sarasota, FL) MM by Sue Woodward (72772,2247/CIS; S.WOODWARD/GEnie; SWOODWARD/NVN)