Name: Italian Chopped Salad with Chicken
Ingredients: I head of romaine, chopped; 2 cups spinach; 1 pint cherry tomatoes, halved; Green olives, sliced; pine nuts, toasted; crusty bread, buttered and toasted in a pan, then cut into cubes; 3/4 cup olive oil; 1/4 cup red wine vinegar; 2 tablespoons lemon juice; 1/4 cup finely freshly grated Parmesan cheese; 1 tsp EACH dried parsley, dried basil, garlic powder, onion powder; 3/4 teaspoon salt; 1/2 tsp EACH dried oregano, paprika, pepper; 1/2-1 teaspoon sugar or more to taste

Ingredients

Scale

I head of romaine, chopped
2 cups spinach
1 pint cherry tomatoes, halved
Green olives, sliced
pine nuts, toasted
crusty bread, buttered and toasted in a pan, then cut into cubes

Dressing

3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/4 cup finely freshly grated Parmesan cheese
1 tsp EACH dried parsley, dried basil, garlic powder, onion powder
3/4 teaspoon salt
1/2 tsp EACH dried oregano, paprika, pepper
1/2–1 teaspoon sugar or more to taste

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Instructions

Layer salad ingredients starting with the greens in a big bowl.

Dressing:

Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.
Taste and adjust according to your preferences. For less acidity- add more sugar, less tang – add more olive oil, more tang – add additional vinegar.
Cover and refrigerate for up to 3-4 weeks. Shake to recombine before serving.

NOTES

The sugar mellows out the acidity of the dressing, add more or less to taste.
Grate the Parmesan on the smallest hole of your grater.
You can substitute the freshly grated Parmesan cheese with canned but it will not taste as good. Also freshly grated Parmesan will dissolve better for a smoother texture.