Iceberg Salad with Italian Dressing

Ingredients for Iceberg Salad with Italian Dressing

• 120ml olive oil

• 80ml white wine vinegar

• 1 tablespoon mayonnaise

• 1 tablespoon sugar

• 1 1/2 teaspoons dried oregano

• 1 garlic clove, finely grated

• Kosher salt, freshly ground pepper

• 1 small head of iceberg lettuce

• 1/2 small red onion, sliced into rings

• 60g provolone piccante cheese, thinly sliced

• 150g drained small mozzarella balls, torn

• 10 peperoncini, halved if large

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.