FOR THE DRESSING:
1/2 cup olive oil
4 cloves garlic, minced
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
1/4 cup white wine vinegar
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR THE SALAD:
1 head iceberg lettuce, roughly chopped
2 tomatoes, cut into wedges
1 cup Swiss cheese, julienned
1 cup smoked ham, julienned
1/2 cup pimento-stuffed green olives
1 cup quartered marinated artichokes, halved
1/4 cup grated Parmesan or Romano cheese
PREPARATION
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