SYRIAN SALAD

Syrian Salad image

This colorful salad has so many interesting ingredients, you'll experience a different flavor with each bite. We enjoy making "salad sandwiches," by spooning the mixture into pita bread pockets. -Weda Mosellie, Phillipsburg, New Jersey

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 23

Ingredients

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
DRESSING:
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

Steps:

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.

Nutrition Facts : Calories 383 calories, Fat 32g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 803mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

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