Syrian Salad

• 4 cups torn iceberg lettuce
• 2 cups torn romaine
• 1-1/2 cups chopped seeded cucumbers
• 3 plum tomatoes, seeded and chopped
• 1/2 pound fresh mozzarella, cubed
• 2/3 cup chopped red onion
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/3 cup Greek olives, drained
• 1/3 cup sliced pimiento-stuffed olives, drained
• 4 thin slices hard salami, julienned
• 4 thin slices prosciutto, julienned
• 1/2 cup crumbled feta cheese
• 1/3 cup grated Parmesan cheese
• 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 minced fresh cilantro
• Pepper to taste

1. In a 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; toss to coat.

torn iceberg lettuce, torn romaine, cucumbers, tomatoes, mozzarella, red onion, hearts, garbanzo beans, olives, greek olives, olives, thin slices hard salami, thin slices prosciutto, feta cheese, parmesan cheese, olive oil, lemon juice, anchovy fillet, garlic, oregano, fresh cilantro, pepper

Taken from www.tasteofhome.com/recipes/syrian-salad/ (may not work)