Ingredients:
- /2 cup Mayonnaise (Full Fat Recommended)
- /4 cup White Wine Vinegar
- /4 cup Water
- tablespoons Granulated Sugar
- teaspoon Dijon Mustard
- teaspoon Dried Oregano
- teaspoon Dried Basil
- /2 teaspoon Garlic Powder
- /2 teaspoon Onion Powder
- /2 teaspoon Freshly Ground Black Pepper
- /2 teaspoon Salt
- /4 cup Vegetable Oil (or Light Olive Oil)
- large head Iceberg Lettuce (washed, dried, and chopped)
- /4 cup Red Onion (very thinly sliced)
- /2 cup Black Olives (pitted and sliced)
- cup Cherry or Grape Tomatoes (halved)
- cup Provolone Cheese (cubed)
- /4 cup Pepperoncini Peppers (drained and sliced)
- cups Croutons
Instructions:
- For the Signature Italian Dressing: Place mayonnaise, white wine vinegar, water, Dijon mustard, and sugar into a blender jar.
- Add all dried herbs (oregano, basil), garlic powder, onion powder, salt, and pepper to the blender. Blend on medium speed until smooth.
- With the blender running on low, slowly drizzle in the vegetable oil until the dressing thickens slightly and emulsifies. Taste and adjust seasoning if necessary. Transfer to an airtight container and chill for at least 30 minutes.
- Prepare the Salad Components: Thoroughly wash and dry the iceberg lettuce until bone dry. Roughly chop into bite-sized pieces and place in a large mixing bowl.
- Add the sliced tomatoes, olives, pepperoncini, cubed provolone, and red onion to the bowl with the lettuce.
- Add about two-thirds of the chilled dressing to the salad bowl. Toss gently but thoroughly until all ingredients are lightly coated.
- Assemble and Serve: Divide the dressed salad among individual chilled bowls or arrange on a large platter. Immediately sprinkle the top generously with the croutons. Serve at once with any remaining dressing on the side.