Quick Italian Salad With a Creamy Dressing(Pioneer Woman)

Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!

• Ready In: 20 mins
• Yields: 6-8

Ingredients

• Dressing

• 1⁄2 cup olive oil
• 1⁄4 cup mayonnaise
• 1⁄4 cup  grated parmesan cheese (pre-grated in a pack or grate it yourself)
• 1⁄4 cup  minced fresh parsley (if I have a little fresh basil, I throw that in too)
• 1  tablespoon sugar (I like to use honey)
• 1  tablespoon vinegar (red wine vinegar is good )
• 2  teaspoons black pepper
• 1  teaspoon salt
• 1⁄4 teaspoon red pepper flakes
• 1  garlic clove, pressed
• 1  lemon, juice of

• Salad

• 1  head romaine lettuce, roughly chopped
• 1⁄2 head iceberg lettuce, chunked (I like to use baby greens instead)
• 5 -6  whole  pepperoncini peppers (Ree left them whole, but you can use sliced)
• 1⁄2 cup black olives
• 1⁄2 cup  whole cherry tomatoes
• 1⁄2 small red onion, very thinly sliced into circles
• 1⁄3 cup  grated parmesan cheese

Directions

1. For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
2. For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.