4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces
1 ripe tomato, cut into eighths
1/2 cup baked ham, julienned
1/2 cup Swiss cheese, julienne
1/2 cup pimiento-stuffed green Spanish olives
2 cups Dressing
1/4 cup Romano cheese, grated
2 tablespoons Worcestershire Sauce
1 lemon, juice
In a large bowl, put the lettuce in first. Then place the ham and cheese on. Add the olives and grated Romano cheese. Pour the dressing over the top. Drizzle with fresh lemon juice and Worcestershire sauce. Toss and serve!
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
¨û cup white wine vinegar
Salt and pepper to taste
Combine all ingredients in a mason jar and shake! Allow this to sit for at least 24 hours for maximum flavor.