Big Italian Salad

13 things you may not have.

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Ingredients

1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
¼ teaspoon dried oregano
2 cloves garlic, (peeled)
1/3 cup red wine vinegar, (best quality such as Pompeian Gourmet)
¾ cup extra virgin olive oil, (best quality such as Lucini or Colavita)
Heaping 3/4 teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons honey
1 large head romaine lettuce, (or 3 hearts, washed, dried and cut into large, bite-sized pieces)
1 large red bell pepper, (chopped)
1 cup seeded and chopped hothouse cucumbers
1 to 2 carrots, (peeled into ribbons)
Handful grape tomatoes, (halved)
Handful pitted olives
Ricotta Salata or Feta, (crumbled to taste)

As published by Once Upon a Chef.

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