Before I share the Best Salad Recipe ever with you, I want to start by pointing out to you that while I will eat a salad (unlike someone else I know), I do not CRAVE salads.
One should note that I only eat salads when:
I want to set a good example for the picky little eaters.
It is served to me.
It is dripping in blue cheese dressing and I’m about to follow it up with a giant steak.
That said, I CRAVE this salad and you will too. Trust me. Otherwise, I think you need to have your taste buds examined.
4 cups iceberg lettuce
1 tomato cut in 1/8
1/2 cup baked ham, julienned
1/2 cup swiss cheese
1/2 cup pimiento stuffed green Spanish olives (I sometimes omit)
2 cups dressing recipe
1/2 cup Romano cheese
2 Tablespoons Lee & Perrins
1 lemon (juiced)
1/2 cup Spanish olive oil (yes, it makes a difference)
4 garlic cloves minced
2 teaspoons oregano
1/8 cup white vinegar
Prepare dressing 1-2 days in advance and refrigerate for best results.
If you make this dressing, take a picture of it and share it with me. I am too busy devouring this salad to take the time to photograph it.