Syrian Salad

• 4 cups iceberg lettuce, torn
• 2 cups romaine lettuce, torn
• 1 - 1 1/2 cup cucumber, seeded and chopped
• 3 plum tomatoes, seeded and chopped
• 1/2 lb fresh mozzarella cheese, chopped
• 2/3 cup red onion, chopped
• 1 (4 1/2 ounce) jar marinated artichoke hearts, drained and quartered
• 1/2 cup canned chick-peas, rinsed and drained
• 1 (2 1/4 ounce) can green olives, sliced and drained
• 1/3 cup Greek olive, drained
• 4 slices hard salami, julienned
• 4 slices prosciutto, julienned
• 1/2 cup feta cheese, crumbled
• 1/3 cup parmesan cheese, grated
• 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 fresh cilantro, minced
• pepper

1. In 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 and toss to coat.

iceberg lettuce, romaine lettuce, cucumber, tomatoes, mozzarella cheese, red onion, hearts, chickpeas, green olives, olive, hard salami, feta cheese, parmesan cheese, dressing, olive oil, lemon juice, anchovy fillet, garlic, oregano, fresh cilantro, pepper

Taken from www.food.com/recipe/syrian-salad-330001 (may not work)