Bensadano Salad

• 12 cup olive oil
• 14 cup red wine vinegar
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 2 tablespoons grated parmesan cheese
• 1 (8 ounce) candrained artichokes
• 1 (4 ounce) candrained pitted black olives
• 1 head lettuce
• 12 cup provolone cheese, cut into 1 inch chunks
• 8 slices hard salami, thin,sliced into 1/4 inch strips

1. Prepare dressing at least 2 hours before serving by combining all dressing ingredients.
2. Add artichokes and black olives and marinate for at least two hours.
3. About five minutes before serving, chop lettuce into bite-size pieces and place in a bowl.
4. Add provolone cheese and salami.
5. Add the marinated artichokes and black olives along with the marinade.
6. Toss and serve.

olive oil, red wine vinegar, salt, fresh ground black pepper, parmesan cheese, artichokes, black olives, head lettuce, provolone cheese, hard salami

Taken from www.food.com/recipe/bensadano-salad-84238 (may not work)