Salad
23 heads romaine lettuce, chopped
610 fresh basil leaves, torn
6 oz shredded mozzarella
1 pt cherry tomatoes, halved
½ red onion, thinly sliced
1 small can black olives, drained
½ jar pepperoncini, drained
4 oz freshly grated Parmesan
Ciabatta croutons (tear 1/2 loaf of ciabatta into 1in pieces, toss in salt, olive oil and pepper and bake at 425 for 12-15 mins)
Italian Dressing (makes about 1 cup)
2 tsp garlic powder
2 tsp dried basil
2 tsp dried oregano
1 tsp Kosher salt
black pepper, to taste
½ cup red Wine Vinegar
½ cup olive oil (high quality)
