Italian Salad with Artichoke Dressing

By akselden

Ingredients

• Dressing:
• 1 tub (8 oz./250 g) bocconcini cheese,
• drained, thinly sliced
• 1 cup (250 ml) diced mozzarella cheese
• 1 pint (2 cups/500 ml) grape tomatoes, halved
• 1 small zucchini, diced
• 1 green pepper, seeded, quartered and thinly sliced
• 1/2 head iceberg or romaine lettuce,
• chopped or torn into bite-sized pieces
• 1 1 jar (6 oz./170 ml) marinated
• artichoke hearts, drained
• 1 anchovy fillet
• 5 or 6 green olives, pitted
• 1/3 cup (75 ml) olive oil
• 1/3 cup (75 ml) vegetable oil
• 2 tbsp (30 ml) grated Parmesan cheese
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp (15 ml) chopped fresh oregano
• (or 1 tsp/5 ml dried)
• 2 tsp (10 ml) granulated sugar

Preparation

Step 1

1. To make dressing, place all dressing ingredients in bowl of small food processor, Pulse until artichokes are pureed.
2. Divide dressing among four 4-cup (1 L) plastic containers, On top of dressing, layer cheeses and vegetables in order listed, with lettuce at top, Cover and refrigerate until serving time or for up to 24 hours. Makes 4 servings.