Dressings:
1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp olive oil
2 TBS corn syrup or honey
4 TBS grated parmesan
1 clove minced garlic
1/2 tsp Italian seasoning
1/2 tsp fresh parsley
1 TBS lemon juice
Mix all ingredients together in a container.
Salad:
Pick your favorite lettuce or lettuce blend
Red onion slices
Black olives
Banana peppers
Cherry tomatoes
Shredded Parmesan Cheese
Croutons, if wanted
Take your favorite blend of lettuce (I live one with baby spinach and radicchio) and put it into a large bowl.
Add a half of a red onion, sliced into long pieces.
Drain the black olives and the banana peppers (I like to use whole olives and banana pepper rings). Leave them sitting in a colander while you mix up the dressing to ensure that the liquid drains completely out of them.
Throw in the cherry tomatoes and the Parmesan cheese.
Toss all ingredients together with the dressing.
If you want croutons, add them to your salad on your plate. If you put them into the salad they will get soggy! If you're going for gluten free then leave them out completely.
This salad keeps well for a few days in the fridge.
