Servings: 2 full salads or 4 side salads

Salad Ingredients: subheading: Salad Ingredients:
4 cups iceberg lettuce, broken into 1 ½" × 1 ½" pieces 4 cups iceberg lettuce, broken into 1 ½" × 1 ½" pieces
1 ripe tomato, cut into eighths 1 ripe tomato, cut into eighths
½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp) ½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
½ cup Swiss cheese, julienne 2" × ⅛" ½ cup Swiss cheese, julienne 2" × ⅛"
½ cup pimiento-stuffed green Spanish olives ½ cup pimiento-stuffed green Spanish olives
“1905” Dressing (see recipe below) “1905” Dressing (see recipe below)
¼ cup Romano cheese, grated ¼ cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce® 2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon 1 lemon
“1905” Dressing Ingredients: subheading: “1905” Dressing Ingredients:
½ cup extra-virgin Spanish olive oil ½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced 4 garlic cloves, minced
2 teaspoons dried oregano 2 teaspoons dried oregano
⅛ cup white wine vinegar ⅛ cup white wine vinegar
Salt and pepper to taste Salt and pepper to taste

Salad Preparation: subheading: Salad Preparation:
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl.
Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon.
Toss well and serve immediately.
Salad Dressing Preparation: subheading: Salad Dressing Preparation:
Mix olive oil, garlic and oregano in a bowl with a wire whisk.
Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper.

For best results, prepare the salad dressing 1 to 2 days in advance and refrigerate.  For best results, prepare the salad dressing 1 to 2 days in advance and refrigerate.