Dagwood Salad

• 1 head lettuce (iceberg usually works best)
• 1/4 lb salami (usually Cotto, the one with peppercorns)
• 1/4 lb shaved ham
• 6 ounces swiss cheese
• 1 small onion, chopped
• 3 poppy seed rolls
• 3 pumpernickel rolls (or whatever you can find, bread etc)
• Dressing
• 3/4 cup salad oil
• 1/4 cup tarragon vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder

1. In a large bowl with tight-fitting lid, tear up lettuce, cheese, and lunch meat into bite-sized pieces, finely chop onion and toss. Set aside in refrigerator.
2. Add all salad dressing ingredients together in a container with a tight-fitting lid and shake.
3. Tear up the rolls/bread into bite sized pieces and place in an air tight bag.
4. When ready to serve add bread to bowl with lettuce/meat/cheese and add dressing to coat. Toss around with either the lid on (works best) or using salad tongs. Serve immediately.
5. If not serving all immediately just mix up what you will eat. Keeps best if kept separate and mix when wanted.

head lettuce, salami, ham, swiss cheese, onion, rolls, pumpernickel rolls, dressing, salad oil, tarragon vinegar, salt, pepper, oregano, garlic

Taken from www.food.com/recipe/dagwood-salad-408994 (may not work)