Syrian Salad Recipe

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