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1/3 C shredded parmesan cheese
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2/3 C veggie oil
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1/3 C red wine vinegar
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1 t Italian seasoning
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1 t dried parsley
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1/4 t garlic powder
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1/4 t pepper
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1/8 t salt
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1 Large head red leaf lettuce, torn
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1 14 oz can artichoke hearts quartered and drained
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1 6 oz can pitted ripe olives, drained
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4 plum tomatoes, coarsely chopped
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1 small red onion
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1/2 lb provolone cheese, shredded
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