Dressing:
1/2 cup vegetable oil
3 tbsp. red wine vinegar
2 crushed garlic cloves
1/2 tsp. dried leaf oregano
1/4 tsp dried basil
1/2 tsp. granulated sugar
1/2 tsp. salt
Freshly ground black pepper

Salad:
1 head romaine or iceberg lettuce
1/4 lb. pepperoni or bacon
1/4 lb. fresh mushrooms, sliced
1 cup cherry tomatoes, halved
1 red or Italian onion, thinly sliced
1/2 green pepper. finely chopped
1/2 cup freshly grated Parmesan cheese

Makes 4 to 6 Servings

Recipe from Chatelaine Cook Book
 

Blend or whisk the dressing ingredients together.  Set aside.  Trim the lettuce and separate the leaves.  Wash and dry.  Tear the lettuce into bite size pieces and place it in a large salad bowl.

Thinly slice the pepperoni or cook the bacon until crisp and crumble it.  Add to the lettuce along with remaining vegetables.  Whisk the dressing again and pour it over top of the vegetables.  Sprinkle with the cheese.  Toss and serve.